We love using yellow squash as a substitute for pasta, but that’s not the only way to cook it. Add it as a side dish to pork scallops.

Summary

Ingredients

• 1 yellow squash (approx 1.4 kg.)
• 8 pork chops or thin natural pork cutlets (approx. 600 gr.)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2.5 tbsp (75 gr.) Butter
• 1 tbsp capers, no marinade
• 0.5 tablespoon. dry white wine
• Juice of 1 lemon
• 0.5 tablespoon. unsalted chicken broth
• 0.5 tablespoon. finely chopped fresh parsley and/or green onions 500 ml. Cherry tomatoes

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Instructions

1. Preheat oven to 120 ° C. Slice the pumpkin lengthwise into two, then cut each half in half across; remove the seeds. Transfer to a large glass bowl and add 1/4 cup. water.
2. Cover with a thin layer of cling film and microwave for 12-15 minutes, until pumpkin softens. Remove the film and let cool slightly.
3. Meanwhile, season the meat with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add olive oil. Fry the cutlets until brown, 2 minutes each. from each side. Transfer to a baking sheet and place in the oven to keep the meat warm.
4. Melt the butter in the same skillet. Add capers and cook for a minute. Pour in wine and lemon juice. Increase the temperature and bring the mixture to a boil. Add chicken broth and boil the liquid over high heat for 2 to 3 minutes. Leave to heat over low heat.
5. Drain and scrape off the pumpkin pulp with a fork; discard the peel. Season the resulting “spaghetti” 1/4 teaspoon. salt and a couple of pinches of pepper. Add the herbs to the sauce, mix thoroughly and pour into a measuring glass. Return skillet to medium heat and add cherry tomatoes. Cook, stirring occasionally, for 2-3 minutes.
6. Serve pork with yellow squash and tomatoes. Drizzle over cooked sauce before serving.