This is not spaghetti squash. It is squash spaghetti: summer squash (zucchini and yellow squash) julienned and sautéed. If you have any left over, you can mix it with some sautéed garlic and whole grain spaghetti and serve it for dinner.
1 yellow squash
1 generous Tablespoon EVOO
1/2 teaspoon sea salt
fresh ground black pepper (optional)
Process Wash the zucchini and yellow squash. Remove the rough ends and any brown spots from the skin. Use a julienne peeler to julienne the zucchini and yellow squash into long, think spaghetti-like strands.
Heat a cast iron or stainless steel skillet on a medium to high flame. Add the olive oil and allow to heat up for about 20 seconds. Add the zucchini and yellow squash to the pan. After it begins to sweat, add a pinch of the sea salt. Use cooking chopsticks to sauté the squash.
When the strands begin to turn a golden brown, take them out. Arrange on individual plates. Squeeze lemon juice pour on top of each serving. To spice it up, add fresh ground black pepper to taste. Or not.
©Nancy Wolfson-Moche 2014