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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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4|
|Calories from Fat: 32 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.8mg||3 %|
|Sodium 161.7mg||6 %|
|Potassium 604.3mg||16 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 9g|
|Protein 6.8g||10 %|
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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: 98
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