Yellow Squash Pasta With Caramelized Lemon

• 1 1/2 pounds yellow squash (about 3 large squash)
• 3 medium lemons, divided
• 1 1/2 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon sugar
• 1/2 cup roughly chopped celery leaves
• 3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
• 1/2 teaspoon black pepper

1. Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.
2. Transfer noodles to a medium bowl. Grate rind from 1 lemon to equal 1/2 teaspoon. Cut same lemon in half; squeeze juice to equal 1 tablespoon. Set aside rind and juice. Trim tops and bottoms of remaining 2 lemons, and slice into half-moons.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add lemon slices; sprinkle evenly with 1/8 teaspoon salt. Sprinkle sugar over lemons. Cook, stirring occasionally, until lemons are browned on the edges and caramelized, 4 to 5 minutes.
4. Add caramelized lemon slices to squash noodles. Add celery leaves, cheese, lemon rind, lemon juice, pepper, and remaining 1/8 teaspoon salt; toss gently to combine. Drizzle with remaining 1 tablespoon oil. Serve immediately.

yellow squash, lemons, olive oil, kosher salt, sugar, celery, cheese, black pepper

Taken from www.myrecipes.com/recipe/yellow-squash-pasta-caramelized-lemon (may not work)