Raw Summer Vegetable “Pasta”

Fall is definitely starting to show signs of emerging here in Boston. I’m still trying to hold on to these last few days of summer eating before I fully embrace the pumpkin spice lattes and desserts that I associate with Fall.

This “pasta” salad is so easy to throw together and is very delicious. Hubby and I sat down at the table and plowed through half of it as an afternoon snack. If you can still get some end of summer zucchini and tomatoes, you should definitely try this!

Hubby and I both agreed that the amount of tomatoes/garlic/herbs/etc would be perfect for 1/2 the amount of squash. And since this salad doesn’t keep very well, if you just cut the amount of squash in 1/2 then you’d get two servings. I have written the recipe below to reflect these changes.

One Year Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Two Years Ago: Lime and Coconut Margarita Cupcakes

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Raw Summer Vegetable "Pasta"

Yield: 2

Ingredients:

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler
1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1/2 Tbsp extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 Tbsp finely chopped basil
1 tsp finely chopped oregano

Directions:

In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.

Recipe as seen on Erin's Food Files, originally from Whole Foods

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12 Responses to “Acorn Squash Stuffed with Autumn Fruit Compote”

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    1
    Fun and Fearless in Beantown — November 3, 2010 at 12:40 pm

    I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!

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    2
    Michelle — November 3, 2010 at 2:44 pm

    WOW this looks so good! Thank you for this recipe!

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    3
    Kelsey — November 3, 2010 at 3:14 pm

    I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!

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    4
    Daisy — November 3, 2010 at 3:29 pm

    what an awesome recipe!!! keeping it in mind…..

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    5
    Rachel @ The Avid Appetite — November 3, 2010 at 4:08 pm

    This looks so delicious! I have an acorn squash sitting on my counter at home…

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    Megan — November 3, 2010 at 6:02 pm

    This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!

    I linked to this recipe from Examiner. 🙂

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    7
    We Love — November 3, 2010 at 8:32 pm

    This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!

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    Danny — November 3, 2010 at 11:34 pm

    These looks fantastic!! great post 🙂

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    9
    Eliana — November 4, 2010 at 3:28 am

    WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.

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    Melissa — November 4, 2010 at 7:06 pm

    hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…

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    11
    Amy Kingman — November 5, 2010 at 2:50 pm

    Yum!!! 😀

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    12
    Nutmeg Nanny — November 7, 2010 at 5:59 pm

    What a delicious and tasty looking recipe! It just screams Fall!

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