Yellow Squash Ribbons with Red Onion and Parmesan

The Chicago architect Louis Sullivan said that "form follows function." Well, I have my own new catchphrase. "Taste trumps technique." The combination of ingredients in this recipe sounded interesting. But when it was time to prepare it, seeding the squash and slicing it into thin ribbons just didn't sound like fun. So I simplified things by slicing the squash into thin rounds. (Also used garlic pepper in place of the minced garlic.)

And the taste did trump the fact that I cut back on technique. Sweet squash. Smoky red onion. Spicy red pepper on the back of your palate. Melded together with the salty tang of Parmesan. ( I wonder what a piece of good Swiss might add instead...) Delicious.

I've posted the original recipe below...in case you're feeling more ambitious than I was...

Yellow Squash Ribbons with Red Onion and Parmesan
From Cooking Light.
Makes 4 servings.

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.