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Print this Recipe    Summer Squash

Angel Hair Summer Squash
Serves 2 to 4

2 medium zucchini
2 medium yellow summer squash
2 medium carrots
1 teaspoon of Balsamic vinegar
salt and pepper

Julienne the outer skin of each vegetable into long strips (save
the meaty insides for soup or a casserole). You should end up with
long thin strips that look like spaghetti in green, yellow and
orange. Toss zucchini and yellow squash with 1/2 teaspoon of salt
and let drain for 1/2 hour in a colander. Blanch the carrot
spaghetti for 2 minutes. Heat a sauti pan over high heat, add oil
when hot. Squeeze out excess water from the squash. Sauti squash
and carrots for 3 to 4 minutes. Season with pepper (no salt needed)
and Balsamic vinegar.

Note: If you own a mandoline this is a very easy and elegant dish
to prepare. If you don't, then you must julienne the squash skins
by hand. When selecting the squash, look for unblemished skins.

Variations: Instead of Balsamic vinegar toss with butter, chopped
tomatoes, marinara sauce or grated parmesan cheese.

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