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Yellow Squash Ribbons

Adapted from Cooking Light magazine

4 medium yellow summer squash (about 1 ½ pounds)
1 teaspoon olive oil
1 cup thinly sliced (vertically) red onion
1 garlic clove, minced
¼ teaspoon salt
¼ to ½ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
¼ cup (1 oz.) shaved fresh Parmesan cheese

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt and peppers and toss gently to combine. Sprinkle with cheese.

Yield: 4 servings of about ¾ cup