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 |