Squash Parmesan (Gluten Free)

I thought it would be fun to make a gluten free dish with squash substituting the squash for the pasta. I have seen it done with thin strips of zucchini I thought it would be fun to cube the squash. I really liked it. I just used my food chopper and it was a quick and easy process.
 

Ingredient  Serves 4

Spaghetti sauce:

1 onion, chopped in small pieces

2 T minced garlic
1 T olive oil
2 15 oz cans of whole tomatoes
1 T Balsamic vinegar
1 tsp salt
1 T dried parsley
1 T basil or 3 basil leaves (I actually put in both because I love basil)

1. Cook the onions and garlic in olive oil in a skillet till tender.
2. Chop up tomatoes in the blender.
3. Add the remaining ingredients along with tomatoes to onion and garlic. Cook until nicely thickened. the longer you let it simmer the better the flavor.

Squash

3 T olive oil2 yellow squash

2 zucchini 

1/2 tsp garlic salt

1/2 tsp salt

Parmesan cheese

1. In a skillet heat  up the oil on medium heat, and then pour in the squash and salts. Cook until still firm but softened. (Al dente)

 2. Then take off the heat. 

3. Scoop on to plates and then pour sauce on top. 

4. Grate on parmesan cheese on top. Enjoy

Summer Vegetables Quesadillas

Quesadillas are always a big hit at our house. So I thought it would be fun to add some Summer vegetables that are available right now. I love all the flavor that it adds to the quesadillas.

Ingredients

6 whole grain tortillas (make your own whole grain tortillas)
3 T oil (I used grape seed)
1 C chopped zucchini chopped
1 C yellow squash chopped
1/4 C purple onion chopped
2 green onion chopped
1/4 jalapeño chopped
1 C chopped red peppers
juice from 1/2 lime
1/4 C chopped cilantro chopped
1 tomato chopped up
1 C chopped cooked chicken * optional (for non vegetarian version)
1/2 C cheese ( I used mozzarella)
Salt and pepper to taste

garnish: 
chopped tomatoes
cilantro chopped
plain greek yogurt
salsa

Directions     Serves 6

1. Heat a skillet on medium heat put in zucchini, yellow squash, onion, green onion and jalapeño. Cook until softened. Stir in the lime juice
2. Toss in the tomatoes,  and optional *chicken and cook until just heated thoroughly. Take off the heat.
3. Place skillet on medium heat. Cook 2 tortillas on both sides until light golden. Place one on the skillet and then distribute 1/3 C of vegetable mixture on to the tortilla. Pour on 3 T cheese. Place another tortilla on top. Cook on both sides. If you have a quesadilla maker or tortilla maker to cook it in that would be easier.
4, Take off the heat once the cheese melts. Garnish with toppings and serve.