Place squash in a colander set in a the sink or over a large bowl and toss with 1 tsp. salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. fold in Parmesan and season with salt and pepper. Fold in almonds.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (52%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 1.4mg||0 %|
|Sodium 331.4mg||11 %|
|Potassium 657.5mg||17 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 6.6g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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