This is a wonderfully delicious vegetarian meal or could also be offered as a excellent family style side dish. This recipe I adapted from one by Sophie Dahl. Give it a try!
1/2 a sweet onion
2 cloves garlic, peeled and chopped
1 celery stalk, chopped
8 oz mushrooms, cleaned and sliced
14 oz chopped tomatoes (can be boxed or canned)
1 Tbsp light brown sugar
salt and pepper
1 large or 2 smaller summer squash
1/2 cup grated parmesan
1/3 cup toasted pine nuts
Fresh basil and parsley, chopped
In a dry pan on low gently toast the pine nuts for a few minutes until golden in color. Set aside.
Heat a little oil and cook the onion and garlic for a few minutes. Add the celery and mushrooms and simmer a while until mushrooms are a bit browned. Add the tomatoes and turn down to low and simmer for about 15 minutes. Add the brown sugar and season with salt and pepper.
Grate the summer squash very coarsely. Heat a bit of oil on low in a non-stick pan and add the squash, warming it for about 7 minutes. Try not to let it brown; you want it to remain it’s perky yellow color.
Pour the squash onto a plate or serving dish as you would with spaghetti. Distribute the parmesan cheese over the squash, saving a bit for garnish on the top. Over the parmesan cheese, pour the sauce. Then sprinkle with the toasted pine nuts, the chopped basil and parsley and the remaining parmesan.