Summer Squash Saute


 2   lb. summer squash and/or zucchini, cut into matchsticks

 1   tsp. kosher salt plus more to taste

¼   cup sliced raw almonds

 2   tbsp. coconut oil (or olive oil, but coconut is my preferred oil for cooking because of it's high        smoke point)

 2   garlic cloves, sliced

½   tsp. crushed red pepper flakes (or less if you don't like spicy)

¼   cup finely-grated Parmesan (the hubs and I can't have this part so I'll look for a hard goat's       cheese next time I make it)

Freshly ground black pepper


Place squash/zucchini in a colander set in the sink or over a large bowl and toss with 1 tsp. salt.  Let stand 10 minutes, then squeeze well to remove as much excess moisture as possible.  (Do not rinse.)

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes.  Transfer to a plate; let cool.3

Heat oil in same skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes.  Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes.  Fold in Parmesan (or goat's cheese) and season with salt and pepper.  Fold in almonds.