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").
- 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).
I'm not the only one using summer squash as a noodle replacement (or enhancement!). Check out these recipes for more inspiration:
- Noodle-Less Zucchini Lasagna
- Summer Squash "Pasta" with Garlic and Basil
- Zucchini and Yellow Squash Spaghetti