These pretty sautéed yellow squash ribbons are an easy way to dress up your dinner plate and a great way to use an abundance of yellow squash!
I love summer squash and every year I’m always looking for different ways to put my garden bounty to use.
Last year, I fermented some.. then shredded the remainder to use in breads. It turned out beautifully and the kids didn’t even realize I had added veggies to their favorite bread recipes. Win for mom!
Yellow squash is also a wonderful replacement to meat in tacos – who knew?!
Late last summer, I picked up a vegetable spiralizer and was entirely too infatuated with slicing all of my squash to zucchini.
Besides being super fun, the results were super tasty yellow squash ribbons in a delicious buttery garlic lemon sauce.
Don’t have a vegetable slicer?
A vegetable slicer is rather inexpensive – but if you don’t have or want one, you can also use a potato peeler. Instead of curls, you’ll make thin strips and use them in lieu of pasta or noodles. They work wonderfully well as a side dish in this sauce.
Since these squash ribbons are really thin, they cook up incredibly fast. Even better, they retain their beautiful yellow color making for a colorful presentation (which is important if you have kids!)
These Squash Ribbons make a simple side dish to any summer meal – especially once it gets warm enough to fire up the grill!
Sautéed Yellow Squash Ribbons
Before using your spiralizer, quickly mince and smash the garlic – set that aside. Use your ribbon cutting spiralizer to transform your yellow summer squash.
Heat a large pan to medium low (depending on how hot your burners run). Place the butter and garlic in a pan, and swirl the butter with the garlic to gently combine. The butter will will start to turn brown as the garlic cooks (that is OK!)
Set that garlic-butter mixture aside in your serving dish. Then in the same pan, add in the summer squash noodles, lemon juice and 1/4 -1/2 C. water. Cover with the lid and quickly cook until you reach the desired tenderness.
Then toss the cooked noodles with the brown butter and then transfer the noodles to your favorite dishes and enjoy right away.
Sautéed Yellow Squash Ribbons
- 2 summer squash medium size, ripe
- 2 garlic cloves
- 2 Tbsp butter
- 1 lemon juice only
- 1/2 C water for cooking the squash
- Mince and smash the garlic, set aside.
- Use the ribbon cutting spiralizer tool to transform both of the summer squash.
- Wash and cut the lemon into wedges.
- Heat a large pan medium to medium low (depending on how hot your burners run). Place the butter and garlic in pan and swirl or stir the butter and garlic together. The butter will start to slightly turn brown as the garlic cooks. Set this brown garlic butter aside in your serving dish.
- In the same pan that still has a little of the browned butter in it, add in the summer squash noodles, lemon juice and ¼ to ½ cup of water. Cover with a lid and cook until you have the desired tenderness. Toss the cooked noodles with the brown butter and then transfer the noodles to your favorite dishes and enjoy right away.
Looking for more ways to use your garden bounty? Try these easy ideas!
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