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Submitted by LyricFox Ingredients
4 medium or 1 ½ lb summer squash (I use Mexican squash) Directions Slice squash into ribbons or thin chunks avoiding the core and seeds. Discard the core/seeds. Should make 5 cups of squash. Heat oil in a large skillet over medium heat. Stirring occasionally, add the onion and cook 2 minutes. Add the garlic and cook 2 minutes. Add the squash and cook 3-4 minutes or until tender. Remove from heat and add spices. Toss to combine. Sprinkle with cheese and serve. Yield 4-6 servings
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