Prep Time

15 Minutes

Cook Time

10 Minutes



Swap out the pasta for these tasty squash ribbons coated with a decadent yet healthy citrus cream sauce. Bonus? The squash is rich in vitamins A, B6, and C, as well as folate, magnesium, fiber, riboflavin, phosphorus, and potassium. 


  • 2 zucchini
  • 2 yellow squash
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon lemon juice
  • 1 tablespoon parsley
  • ½ cup chicken broth
  • 1½ cups heavy cream or coconut cream
  • 2 teaspoons garlic, minced
  • 1 lemon, quartered
  • 1 tablespoon ghee
  • Salt and pepper to taste


  1. Using a vegetable peeler, cut the zucchini and yellow squash into ribbons. In a large bowl, toss the ribbons with olive oil, garlic powder, pepper, lemon juice, and 1 tablespoon of parsley. Set aside.
  2. In a medium saucepan over medium heat, bring the chicken broth to a boil. Reduce the heat and add the cream, garlic, and lemon. Stirring constantly, simmer for 5-10 minutes or until reduced by half. Remove from heat and set aside.
  3. Melt the ghee in a large skillet. Add the squash ribbons and cook until tender but still somewhat crisp, about 5 minutes.
  4. Squeeze the lemons into the sauce to release their juice and stir to blend. Season with salt and pepper.
  5. Pour the sauce over the squash. Stir to mix. Pour into a serving bowl and garnish with remaining parsley.