At the July Monthly Book Club meeting Martha brought fresh zucchini and yellow summer squash to give away. I am very grateful to Martha for the chance to try out making a noodle recipe for Yellow Squash. I have been running across recipes for using squash as spaghetti. Martha explained how to do that.
How do you do that? “Spiralizer.”..Martha said. (ohboy never heard of that.)
“Using a spiralizer, shred the squash into long strands. Alternatively, draw a julienne peeler down over the squash, making spaghetti-like strands. You may use a peeler to make thin, broader noodle-like slices as well.” Retrieved July 21, 2017 from The Spruce.com
I used a peeler and made broad noodles – not having a spiralizer. The large yellow squash was a slippery to handle. The noodles looked really pretty. I did take off outer the skin.
1 large yellow squash or 2 – 3 medium
1 clove of garlic or use red scallion – I did
1/2 cup – 1 cup of spinach depending on how many noodles you have made
2-3 tablespoons olive oil
Salt and pepper
Sweet basil to taste
After slicing/spiralizing the noodles place them in a the fridge on a plate with a paper towel over them to dry them out for 3 hours. I did this as I had plenty of time before supper to do ‘kitchenie’ stuff.
Slice the red scallion and set aside.
When noodles are ready, if you set them in the fridge, then use the 2-3 tablespoons of olive oil in the pan and set the heat on medium low. Place the yellow squash noodles gently in the pan with the scallions. Add Basil to taste and cover – cook for about 10 minutes. Watch carefully and turn down heat if needed, for the noodles to stay ‘noodley’. At about 8 minutes throw on the spinach, which will wilt nicely. Cover to finish.
Once the spinach wilts, stir very gently Then plate add salt and pepper. Serve with homemade pickled beets for a perfect summer supper. I did not add grated cheese, but feel free to dress it up. The flavor was perfect for me without it.
“Please may I have some more.”
Have a beautiful weekend wherever you are.
Thanks for stopping by my kitchen.