Yellow Squash Noodles with Spinach Recipe – Summer Garden Fresh Veggies

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.

Ingredients

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

Method

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.

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Yellow Squash Noodles with Red Scallions – CKatt 2017

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.

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ellow Squash Noodles with Red Scallions and Spinach – CKatt 2017

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.”

I am bringing this recipe for Yellow squash noodles with spinach to Fiesta Friday #181 our cohosts this week are CH @ Cooking From My Heart and Nimmi @ Adorable Life

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Plated Yellow Squash Noodles with Red Scallions and Spinach  – CKatt 2017

Have a beautiful weekend wherever you are.

Thanks for stopping by my kitchen.

 

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Farmer's Markets, Slow food and art in the kitchen, Vegetables and tagged , , , , . Bookmark the permalink.

3 Responses to Yellow Squash Noodles with Spinach Recipe – Summer Garden Fresh Veggies

  1. nimmiafzal says:

    Wowww.. something very healthy and yummy at the party, great😍!! I hope you are having fun at the party😊.. Happy Fiesta Friday 😊

  2. Love it, such a beautiful healthful meal!!

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