Just when I thought I've exhausted all possible uses for squash, I had a foodie epiphany. Spaghetti! I love spaghetti and I love squash, so why not! It makes me wonder why I didn't think of this sooner. I wasn't a veggie lover as a kid, but if my mom disguised squash as pasta then I would have dived in face first.
What you'll need:
1 Medium yellow squash
Potato peeler or grater
Jar of tomato sauce
Flavor Booster Add- ins
Onion (check)
Zucchini (double check)
Garlic Powder
Oregano
Basil
Initially my roommate and I were going to use a potato peeler, but that utensil isn't high on the college priority list. So, we used a cheese grater. Genius. Below, Emily is doing a wonderful grating the yellow summer squash (compliments of our landlord). We thought her bright pink nail polish was a nice contrast against the yellow of the squash...really brought out that yellow hue.
Emily grated long squash strands until she reached the core of the squash. We're like Indians with buffalo in the sense we don't like to waste the leftover parts of our food, but we couldn't find a use for the squash core. We couldn't wear it or burn it for fuel, so we tossed it. Sigh. We also grated in a zucchini and onion for flavor and color.
We sauteed the "noodles" on low heat while sprinkling in some spices. Yes, it looks like a giant pan of mush, but it's going to taste fantastic.
Once cooked, plate and finally top off with some tomato sauce! Nom. Nom. Nom.
Pss. Try this out before the summer squash get frost bitten!
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