Lunch: Grilled Squash and Orzo Salad with Pine Nuts and Mint

Recipe by Georgeanne Brennan Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Grilled Squash and Orzo Salad with Pine Nuts and Mint

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 lb. mixed yellow squash and zucchini
1 1/2 tbsp. olive oil
salt
Freshly ground pepper
1/2 lb. orzo pasta
1/2 c. pine nuts
3 tbsp. fresh lemon juice
1 tbsp. champagne vinegar or white wine vinegar
3 tbsp. chopped fresh mint leaves
Parmesan cheese

Instructions

Trim and cut the squash lengthwise into slices 1/4-inch thick. Put in a bowl and add 1/2 tablespoon of the oil, 1/2 teaspoon salt, and a few grindings of pepper. Mix to coat.
Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat. Grill the squash, turning once, until tender, 5-8 minutes total. Let cool and cut into 1 1/2-inch pieces, and put in a large bowl.
Bring a pot of salted water to a boil. Add the orzo and cook until al dente, according to package directions. Drain and rinse under cold running water.
Meanwhile, in a dry frying pan, toast the pine nuts over medium-low heat, stirring, until fragrant and starting to brown, 3-4 minutes. Pour onto a plate to cool.
Add the orzo to the squash along with the remaining 1 tablespoon oil, lemon juice, vinegar, and pine nuts and toss to combine. Season with salt and pepper to taste. Garnish with the mint. Just before serving, use a vegetable peeler to shave the cheese over the salad, if using, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

Share Grilled Squash and Orzo Salad with Pine Nuts and Mint