PREPARE:
Rinse under cool water before cutting. Cut off both ends of the squash, then slice into thin rounds or cut squash in half and cut into strips, lengthwise.
WAYS TO EAT:
- Sauté yellow squash with olive oil, sea salt, and pepper.
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Add to pasta water with 1 minute left of boiling.
- Drizzle pasta and squash with olive oil and Parmesan cheese.
- Add to stir fries, soups, and stews and scrambled eggs.
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Roast in the oven:
- Drizzle with olive oil.
- Roast for 10-15 minutes on 400.
- Put on skewers with peppers, mushrooms, grape tomatoes, and pineapple, and toss on the grill.
ADD SOME FUN!
Turn roasted squash halves into little boats. Serve with cut carrot oars!