Parmesan Squash
Serving Size : 4
4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 clove minced garlic clove
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 (1 ounce) cup 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, red pepper, and black pepper, and toss gently to combine.
Sprinkle with cheese and serve.
Serving Size : 4
4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 clove minced garlic clove
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 (1 ounce) cup 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, red pepper, and black pepper, and toss gently to combine.
Sprinkle with cheese and serve.