Yellow Squash Ribbons with Red Onion and Parmesan

Serving Size : 4

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 clove minced garlic clove
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 (1 ounce) cup shaved fresh Parmesan cheese

Using a vegetable peeler, shave squash into ribbons to measure 5 cups.
Discard seeds and core of squash. Heat oil in a large nonstick skillet
over medium heat. Add squash, onion, and garlic; cook 4 minutes or until
onion is tender, gently stirring occasionally. Remove from heat. Add
salt, red pepper, and black pepper, and toss gently to combine. Sprinkle
with cheese. Serving size: about 3/4 cup.

Calories; Fat 3.4g; Protein 4.5g; Cholesterol 5mg; Calcium 128mg; Sodium
266mg; Fiber 3.8g; Iron 1mg; Carbohydrate 10.4g.

Description: "This supereasy side can also be made with zucchini or a
colorful combination of zucchini and yellow squash."
Source: "Cooking Light"
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Per Serving (excluding unknown items): 10 Calories; 1g Fat (95.9% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

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