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1. Using a sharp vegetable peeler, shave each yellow squash lengthwise into long ribbons to measure about 5 cups. Discard seeds and core of squash.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add squash ribbons, red onion, and garlic; cook 4 minutes or until the onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with Parmesan cheese.
Skip actually likes squash like this!
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adonaispearl 3 years agoSkip actually likes squash like this!
fantasy1968 5 years agoGood!
washamary 5 years agoSkip actually likes squash like this! [I posted this recipe.]