One last summer recipe before the start of fall recipes! Since fall doesn’t officially begin until next week, I feel that I’m still within reason to post a recipe with summer squash in it 🙂
Artichoke and Lemongrass Sauce over Summer Squash Noodles
1 summer squash
1 tbsp ghee
2 garlic cloves, minced
1 tbsp lemongrass paste
1 handful of fresh thai basil, chopped (you can use regular basil instead)
1 can artichokes, drained and chopped
2/3 cup full-fat coconut milk
1/4 cup feta cheese
salt and pepper
Use a vegetable spiralizer to make summer squash noodles. Place noodles in a bowl and sprinkle with salt. Set aside.
In a deep skilled, melt ghee over medium-low heat. Add in garlic and sauté for 2 minutes. Add in lemongrass paste, basil, and artichokes and cook for another 3 minutes. Add in coconut milk, cheese, noodles, salt, and pepper and bring to a boil. Reduce to a simmer and cover with a lid. Allow to simmer for 20 minutes. Garnish with more fresh basil and serve.