Squash ribbons: cut one end off squash and use vegetable peeler to make ribbons, stopping when you get to the seeds. Rotate and do this for the remaining 3 sides.
Heat 1 TBSP olive oil over med-high heat in large saute pan
Add: 1 small shallot, chopped and ribbons from 2 squash
Saute over medium-high heat 2 mins
Add 1/4 cup mixed chopped herbs
Saute for 2-3 mins, squash will begin to shrink a bit in volume
Add 1 TBSP freshly grated parmesan cheese
Season to your liking with bit of sea salt or pepper.
What are your favorite squash recipes?