Prep time: 20 Minutes
Total time: 40 Minutes
- 3 lbs Yellow squash (6 cups)
- 2 cloves of garlic
- 2 table spoons of olive oil
- 4 cups of heavy whipping cream
- 1 cup sundried tomatoes, sliced
- ½ cup Parmesan cheese
- ¼ cup micro basil
- ½ salt
Wash and dry the yellow squash. Next, take your vegetable peeler and begin to peel long strips out of all sides of the squash. Make sure you do not peel deep enough to reach the seeds.
In a large saucepan heat the 2 tablespoons of oil until hot, add the garlic and sun-dried tomatoes and cook until garlic starts to bubble and becomes fragrant. Add the cream and salt and reduce by 1/3, cream over medium heat for 8 -10 minutes.
Add the cream mixture to a blender and blend until smooth. Place the squash noodles into a large mixing bowl and pour the sauce over them. Mix with some kitchen thongs and serve with Parmesan cheese and micro basil.