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Look for lemons with thinner skins (smoother, shinier skins are often thinner); you'll get a nice citrus hit with each bite, but charring the slices softens the flavor so it's not overpowering. Serve right after tossing everything together, as the squash will start to wilt.

Julia Levy
Recipe by Cooking Light June 2017

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Recipe Summary test

active:
20 mins
total:
3 hrs 20 mins
Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.

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  • Transfer noodles to a medium bowl. Grate rind from 1 lemon to equal 1/2 teaspoon. Cut same lemon in half; squeeze juice to equal 1 tablespoon. Set aside rind and juice. Trim tops and bottoms of remaining 2 lemons, and slice into half-moons.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add lemon slices; sprinkle evenly with 1/8 teaspoon salt. Sprinkle sugar over lemons. Cook, stirring occasionally, until lemons are browned on the edges and caramelized, 4 to 5 minutes.

  • Add caramelized lemon slices to squash noodles. Add celery leaves, cheese, lemon rind, lemon juice, pepper, and remaining 1/8 teaspoon salt; toss gently to combine. Drizzle with remaining 1 tablespoon oil. Serve immediately.

Nutrition Facts

97 calories; fat 7.9g; saturated fat 2.1g; mono fat 4.1g; poly fat 0.6g; protein 2g; carbohydrates 6g; fiber 2g; cholesterol 5mg; sodium 230mg; calcium 67mg; sugars 1g.
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