I love summer squash especially since it’s in season. And this is totally a kid friendly dish as most of my dishes are. I hope you enjoy this recipe!
1 medium purple onion
5 tbsp of Olive oil
5 cups of chopped yellow squash
2 cups of brown rice pasta
½ tsp of Sea salt
1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar “TJ’s”)
Garnish with extra cheese
Add the pasta to a pot of boiling water for 8 minutes. When the pasta is tender immediately drain the water (saving 1 cup of the water)
In a skillet sauté the onions with the olive oil until golden brown. Then add the squash, pasta water, sea salt and simmer for 20 minutes with the lid on.
Once the veggies are tender stir in the pasta and cheese
Servings: 4 people