Crookneck Squash Ribbons Recipe
This simple recipe is topped with a parsley and red onion sauce, along with toasted hazelnuts.
Crookneck Squash Ribbons
A fun summer treat.
Ingredients
- 1 lb crookneck squash
- fresh parsley
- red onion
- hazelnuts
- cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp sea salt
- black pepper
Instructions
- With a mandoline on the second setting, slice the squash lengthwise, slowly and carefully. I did chop a nail doing this. Don't worry no one ate it.
- In a large pan on medium heat, spray a little avocado oil in the pan. Then place each ribbon flat. Cook for a minute or two and then flip it over with tongs. (I'm known to use my fingers, but don't do that.)
- Place the ribbons in serving dishes.
- Chop fresh parsley and red onions in tiny bits. About a heaping tablespoon of each, or a little more. Put them in a sauce bowl and add the olive oil and red wine vinegar, salt, and stir.
- Cover the top of the squash with the parsley sauce with a small spoon.
- Chop the hazelnuts in half. In the same pan on medium heat, heat up the hazelnuts until lightly toasted. Sprinkle on the squash.
- Add a few dashes of black pepper, sliced tomatoes, and fresh oregano leaves.
