Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.
Peel squash to the core 
5 cups of peel squash is needed 
Peel until you see the seeds and core. This is where you get most of the moisture in squash dishes
Squash Ribbons
Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
Servings 4
Calories 84kcal
Equipment
- vegetable peeler
Ingredients
- 4 each yellow or zucchini squash about 1 1/2 pounds
- 1 teaspoon olive oil
- 1 cup onion, thinly sliced optional
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Instructions
- Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
- Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.
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