Hi y’all! It’s been a little while since I last posted but no worries, I’ve still been busy cooking in the kitchen! As most all of you know, my spiralizer is one of my favorite new kitchen toys! Pair that with the amazing produce from our local farmers market and you’ve got a winning dish on your hands. I was playing around with the spiralizer blades and decided to make yellow ribbon pasta noodles or “squashta” noodles as I like to call them. This is a very yummy vegetarian dish but I decided to cook some ground turkey breast for a little extra protein. It was equally yummy! Enjoy y’all!
Yellow Ribbon “Squashta”
(serves 4 – recipe adapted from an original Cooking Light recipe)
- 4 medium yellow squash (about 1 1/2 pounds)
- 1 teaspoon olive oil
- 1 cup thinly vertically sliced red onion
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved fresh Parmesan cheese
- Using a vegetable peeler or your spiralizer, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
- Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
*(I cooked ground turkey breast in a separate pan and added once the squash was finished cooking.)