Summer Squash Sauté

Ingredients

• 0.3 cup almonds sliced
• 4 servings pepper black freshly ground
• 2  garlic clove sliced
• 1 teaspoon kosher salt plus more
• 2 tablespoons olive oil 
• 0.3 cup parmesan finely grated
• 0.3 teaspoon pepper red crushed
• 2 pounds summer squash cut into matchsticks

Equipment

• bowl
• frying pan
• colander

Directions

1. Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt.
2. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
3. Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes.
4. Transfer to a plate; let cool.
5. Heat oil in same skillet over medium heat.
6. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes.
7. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
8. Dish, 4 Ways
9. Switch up this squash sauté with different flavor combinations: Chile + Lime: Cook 1 chopped jalapeño along with garlic and red pepper flakes. Omit almonds and cheese and finish squash with lime juice and toasted pepitas.Carrot + Miso: Shred 1 large carrot and cook with the squash.
10. Add 1/2 teaspoon each of ground cumin and ground coriander while sautéing the garlic and red pepper flakes.
11. Serve with a dollop of plain Greek yogurt.
12. Per serving: 180 calories, 13 g fat, 3 g fiber
13. Bon Appétit