Zucchini-Squash "Spaghetti"
Summertime is the best time of year to take advantage
of locally grown, seasonal produce. It’s also a great time of year to visit your local farmers markets with your
kids – they will be amazed by the variety of fresh fruits and vegetables they see there! Because zucchini and
yellow squash are now in abundant supply, what better way to get kids excited about eating these vegetables than to turn them
into “spaghetti”!
Zucchini –Squash “Spaghetti”
(Makes 4 servings)
Ingredients:
- 2 large zucchini
- 2 large yellow summer squash
- 1 tbsp. unsalted butter
- ½ tsp. garlic powder
- 1 tbsp. all purpose flour
- ¼ tsp. salt
- ¼ tsp. pepper
- 2/3 cup almond coconut milk
- Parmesan cheese
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Instructions:
1. Thoroughly wash zucchini and squash and towel
dry.
2. Using a box grater or grater/zester(see below)*,
grate each (unpeeled) zucchini and squash by starting at the long end and running the zucchini and squash completely through
the grater to the other end, to create long “spaghetti”- like strips.
3.
Place grated zucchini and squash in a colander and combine with salt. This will draw out excess water from the zucchini
and squash. Cover with paper towels and wait 15 minutes or longer. Squeeze any excess water from zucchini with
paper towels.
4. Melt butter over Medium heat and add garlic powder.
5. Add flour and whisk quickly for 2-3 minutes.
6.
Reduce heat to Low and slowly stir in almond coconut milk and whisk for approximately 5 minutes or until mixture thickens.
7. Add grated zucchini and squash, and pepper, and combine gently with milk/flour mixture using tongs.
8. Cook over Medium heat for 5-7 minutes.
9. Remove
from heat and sprinkle with parmesan cheese while still hot.
*For kids to be able to safely help out making this "spaghetti" (without risk of cutting their little
fingers), I would suggest finding a "zester"-type of tool (which can also be used for grating) such as the one in
this photo.
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