Becky Luigart-Stayner
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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

teafortwo's Review

October 11, 2014
Nice and spice, easy and unique.

debhickman's Review

June 26, 2013
I also use the peeler on the squash and add at just the last minute to pasta! End up using less of the pasta and get more veggies! This recipe here would not be bland if seasoned correctly. Squash is a veggie begging for seasoning!

osequin's Review

August 28, 2012
This is such a no-brainer side dish. All you do is shave the squash, add seasonings, and saute for a few minutes! It takes no time at all and looks wonderful on the plate. I will be making this again!

getsjen's Review

July 25, 2012
Good simple recipe with a lovely presentation! In trying to reduce carbs, this is a great way to get a veggie while having the feel and presentation of pasta.

acookielynn's Review

July 22, 2012
Fair amount of work to make the ribbons, not enough flavor to make it worth it.

hcb1975's Review

January 24, 2012

KellyDiff's Review

November 20, 2011
Lovely and easy to make. Used our mandoline to make the squash ribbons, which made it much easier than peeling with a vegetable peeler.

Rycepaper's Review

October 26, 2011
We are not fans of yellow squash, but tried this recipe because of the way the squash was prepared. While the kids didn't care for the heat of the dish, my husband and I enjoyed it as well as the parm cheese on top.

mansfjj's Review

May 21, 2011
Great way to use the garden's bounty. Good with zucchini too.

mikoprice's Review

January 22, 2011