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Yellow Squash Ribbons with Red Onion and Parmesan

Becky Luigart-Stayner
Yield 4 servings (serving size: about 3/4 cup)
This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Ingredients

  • 4 medium yellow squash (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 1 cup thinly vertically sliced red onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese

Nutrition Information

  • calories 84
  • caloriesfromfat 36 %
  • fat 3.4 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 4.5 g
  • carbohydrate 10.4 g
  • fiber 3.8 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 266 mg
  • calcium 128 mg

How to Make It

  1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

  2. 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.