Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.
Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.
Drizzle with lemon juice and olive oil. Season to taste with salt and pepper. Use a vegetable peeler to shave the ricotta salata over the squash. Top with the capers, and serve.
nutrition information (per serving):
90, Fat Calories
7, Saturated Fat
2.5, Polyunsaturated Fat
0.5, Monounsaturated Fat
Photo: Scott Phillips