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.