Summer squash is coming in quickly at the farm right now. It's not record breaking numbers, but a steady stream that has me thinking about creative ways to use it. Inspired by the abundance of squash and some over-zealous basil picking this afternoon, I made PESTO SQUASH-STA (squash + pasta = "squash-sta").

IMG_1852Here's how I did it:

I made a quick PESTO by blending fresh basil, garlic scapes (though regular garlic cloves would work fine, too), olive oil, salt, and toasted pumpkin seeds in a cuisinart. Some notes on our pesto:

  • I used garlic scapes because we had a bunch of them readily available on the farm. You can easily use cloves of garlic instead.
  • I used pumpkin seeds because they were the best nutty thing we had around. You could use walnuts, almonds, or pine nuts.
  • Many people use parmesean cheese in pesto. Some of us are vegan, so we skipped it and added salt.

Then I made the SQUASH-STA by running different colors of summer squash over a mandolin on the thinnest setting.

Don't have a mandolin? You can also use a vegetable peeler to slice thin strips, like this:


All these squash noodles went into a pot with about an inch of boiling water and a splash of olive oil. A lid on top and occasional stirring was enough to cook the squash noodles through in just a few minutes.I drained most of the water (leaving a little to dilute our thick pesto).

That's it!

I'm not the only one using summer squash as a noodle replacement (or enhancement!). Check out these recipes for more inspiration: