Squash Ribbons with red onion and parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 73.8
  • Total Fat: 2.5 g
  • Cholesterol: 2.8 mg
  • Sodium: 215.2 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Squash Ribbons with red onion and parmesan calories by ingredient
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Adapted from Cooking Light, June 2005 Adapted from Cooking Light, June 2005
Number of Servings: 4


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


Chop off stem and end of squash. Using a vegetable peeler, shave squash into ribbons.

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: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Side Items |

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