Wash and trim the ends of your squash. Use a vegetable peeler to thinly slice the squash lengthwise, creating long ribbons, into a bowl.

Finely chop your fresh basil and mint, and toss into bowl with squash. Add lemon juice, sea salt, and cracked pepper. Gently toss and massage, allowing the squash to soften with the acid of the lemon, and the salt’s minerals. If it seems a bit dry, and more lemon, or a few drizzles of olive oil. Before serving, toss in the petals of squash blossoms and crumbled goat cheese.