Summer Squash Saute ~ Squash Lo Mein
Summer Squash Saute
Saute 4 each, sliced zucchini and yellow squash in olive oil until crisp-tender. Stir in finely chopped oil-packed sun-dried tomatoes; season with salt and pepper. Reserve leftovers for use later in the week.
Squash Lo Mein
Place reverved squash in pan with 1 tsp oil over medium heat, stir to coat and heat thoroughly. Reduce heat and slowly add 1 Tbsp corn starch that has been mixed with 2 Tbsp cold water while stirring constantly. Add more cold water as needed to get the amount of sauce desired and desired consisntency. Serve over spaghetti (or Ramen) noodles.
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