Wednesday, July 25, 2012

Summer Squash Ribbons with Feta and Pine Nuts

(Printable Recipe)

Yellow squash in ribbons this thin is so tender you'll swear it's been cooked, but no - it's fresh and ready in minutes for a cool salad or easy side.  All you need is a sprinkling of seasonings and it's dressed to serve, without a drop of dressing to fatten it up.

Here's what you'll need: Several Yellow Squash, the smaller the better; small green onions (scallions), a few sprigs of basil, feta, pine nuts.
Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won't matter, but any slices that are mostly seed aren't worth keeping. And this is why we pick through the squash for the tiniest ones in the first place!
Stack up several basil leaves and thinly slice them into little green ribbons. Here I've used sweet basil most easily found in the grocery in pots or in small plastic boxes in the area where fresh herbs are sold. If it's spring, keep an eye out for different types of potted basil from herb growers or flower stands. The flavors can vary from spicy to sweet to exotic and strong. You'll find which you like best.
These are a few of the basils I'm growing this year. The tiny leafed one in the middle is Greek Globe Basil, the sweetest basil I've ever tasted. The pretty, variegated basil on the left is not only beautiful to grow it has a fine mild flavor with a note of something spicy as well. And, of course, sweet basil on the right. Incidentally, if you grow your own, cut it and use it up before it blossoms, for it is worthless from the moment the first flowerbud appears. The entire plant turns to bitter licorice and is good for nothing but the compost heap.

Finally, toss your ribbons with salt and pepper and about a tablespoon each of the chopped basil, finely sliced scallions (I've used purple ones here that I found at the Farmer's Mkt), Crumbled Feta, and Pine Nuts.     As an alternate to the Feta, I have also used fresh Parmesan, grated on a rasp here from a left-over rind. A little of this goes a long way since it's so strong. In a good way!
Note for those on the Take Shape for Life Program - if you make this with 2 cups of squash, you'll have four 1/2 cup servings and the pine nuts, feta, and onion will equal about a serving of the allowable condiments for the day. Never heard of TSFL? My husband and I  lost 110 pounds (together!) in under 4 months and are health coaches who can help you do the same! You can click the link above to send me an email through TSFL. We feel the benefit every day of getting back to good health through this plan.

SUMMERFEST at the Food Network IS BACK!! Check out these other great blogs for squash ideas:


  1. I was just thinking of making ribbons out of the zucchini and summer squash I got in my CSA Box this week. Happen to have some feta and pine nuts, so I will be making this for lunch!

  2. I love the addition of salty feta with the sweet squash and the crunch of pine nuts. Can't wait to try!

  3. Summer squash and feta is one of my favorite combinations! Thanks for sharing!

  4. I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!

  5. I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!