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Yellow Squash Noodles |
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By Jennifer Iserloh
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Serves 4
Ingredients
2 pounds yellow squash, about 2 large squash
1/2 cup low-sodium organic chicken broth
1 clove garlic, minced
1 Tbs extra virgin olive oil or butter
1/4 cup grated Parmesan cheese
salt to taste
Optional tomato sauce
1 16-oz can of whole peeled tomatoes
1 clove of garlic, cut in half
1/2 small red onion, chopped
1 sprig of fresh basil
salt to taste and freshly ground pepper to taste
Directions
Using a spiral plastic slicer or mandolin, cut the squash into fine strips the width of spaghetti or angel hair pasta. If you don’t have a slicer, use a vegetable peeler to cut slender ribbons, then cut lengthwise into thin strips with a knife.
In a large skillet, heat the chicken broth over high heat. Add the squash “noodles” and cook 1-2 minutes until tender, but still firm. Toss with olive oil or butter, and garlic. Top with Parmesan and season with salt to taste. Serve immediately or serve with optional tomato sauce.
Sauce preparation: Puree in a bowl the tomatoes, garlic and onion, using either a blender or an immersion stick blender. Season with salt and pepper to taste. Microwave for 3-4 minutes or warm in a saucepan over medium heat for 5-6 minutes.
All material © Jennifer Iserloh 2003-2006 | SkinnyChef® Culinary Services can be found online at ww.skinnychef.com
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