The squash of summer are beginning to make their appearance at the farmers market. I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green. Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta.
Summer Squash “Noodles”
- 2 tablespoons Extra virgin olive oil
- 1 cloves Garlic, minced
- 4 cups Summer Squash, julienned
(about 4 med or 2 lg squash*)
- 1⁄4 cup chicken stock or water
- 10 Fresh Basil leaves, chiffonade
- Sea Salt and Ground pepper to taste
- Grated Pecorino Romano
- Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash
- In large skillet heat oil over medium heat, add garlic. Cook about one minute.
- Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.
- Serve on a warmed platter. Top with grated Pecorino Romano and drizzle with additional olive oil.
You can give your “spiralizer” a shot with this recipe as well.