from Kathy Slade, Groundwork Lawrence CSA Member

These ribbons cook quickly for a nice, fast dish. You can use these
ribbons as a side dish, or treat them like egg noodles and pour sauce
over them.

olive oil
garlic slivers (or crushed)
zucchini, washed
summer squash, washed
kousa squash, washed
adobo, salt, pepper
parmesan cheese (optional)

In a large skillet, heat olive oil and garlic until tender. With a vegetable peeler, cut ribbons of squash directly into the pan. Peel down until you get to the seeds inside, then turn the squash. Season to taste. Stir to cook — they are done when they turn limp and translucent.