Summer Squash Spaghetti
4-5 whole summer squashes cut lengthwise in 1/4" strips (zucchini or crookneck work well), enough to make 3 layers of zucchini in a 9" X 13" pan
1/4 cup salt
2 cups of spaghetti sauce
1 cup of ricotta cheese
8 oz. of mozzarella shreds
In a large stockpot add at least one gallon of water. Add salt to the water. Bring water to a boil.
Add summer squash and cook until just tender (4-5 minutes). Remove from heat and drain well.
Preheat oven to 350 F.
In a 9" X 13" pan place a layer of squash. Gently spread 1/3 of the ricotta cheese, and 1/3 of the spaghetti sauce. Repeat until at least 3 layers are in place.
Top generously with mozzarella cheese.
Place in oven for 30-45 minutes, until cheese is melted and brown.
Remove from oven and let rest for at least 10 minutes before cutting and serving.
Alternate Option -
Instead of boiling, omit salt and lightly spray each piece of summer squash with cooking spray and cook on a grill set to low heat. Cook for 2-3 minutes per side. Layer noodles as listed above.