Squash Noodles

Another squash for pasta nutrition boosting substitution. The squash has more of a slight crunch instead of chewiness, but it works well here. I served these with Peanut Sauce and we all loved it, even my skeptical seven-year-old. I think they would work well on their own with just the olive oil, salt, and pepper, or you could try tomato sauce, pesto, Alfredo sauce, or toss with some fresh herbs.

3 medium summer squash or zucchinis
Olive oil
Salt and pepper to taste

Use a vegetable peeler to cut the squash into long ribbons. Work your way around each squash lengthwise until you start to get to the seeds in the middle; discard the core. Toss the noodles in a colander with a sprinkle of salt and let sit for 15-20 minutes to release excess liquid.

After the squash has sat, press down gently to drain off the liquid it has released.

Heat a little olive oil in a large skillet. Add the drained squash. Sprinkle lightly with salt and pepper. Saute, stirring gently, for 2-3 minutes until just tender. Remove from heat and drain again if needed. Serve warm or room temperature.

Serves 3-4.