Thursday, September 4, 2014
Summer Squash Spaghetti ~ Pasta ~ Squashetti
Summer Squash (Yellow Squash) is very abundant during the summer.
Here is a great recipe for Summer Squash Spaghetti ~ Pasta ~ AKA: Squashetti.
It's super easy and fun to make.
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Summer Squash Spaghetti – Pasta ~ AKA: Squashetti
Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed. You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt, then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.
In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more |Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.
If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.
Remove from the pan and place in a large serving bowl.
Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano Cheese if desired.
You could also make the Tomato sauce that I made for the Zucchini Pasta ~ AKA ~ Zoodles in place of the Garlic/Oil.
Link to Zoodle Video: