YELLOW SQUASH "PASTA"
2 pounds yellow squash, about 6 medium
1 tablespoon butter or oil
Salt or other seasonings, to taste
You will need a julienne peeler or similar gadget to make this. To cut the strands of "pasta", cut the blossom end off the squash. With the squash laying flat on your cutting board, and holding the stem end with one hand, run the peeler from one end to the other pressing somewhat firmly. Rotate the squash slightly and repeat. Keep turning and peeling the squash until you've reached the seeds at the center then stop when you've reached any larger seeds. Discard the core. Sauté the "pasta" in a little butter or oil over medium-high heat until the squash starts to become pliable. As soon as you see liquid start to pool in the bottom of the pan, turn the heat to high. Cook and stir constantly until most of the liquid has evaporated, but be careful not to overcook the squash. Season to taste.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 47 Calories; 3g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 31 Calories; 2g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I think this has a slightly more neutral flavor than zucchini "pasta".
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