my parents have become big gardeners in idaho, which is ironic and funny to me because we didn't have any growing food in our backyard in california central valley when we lived there! =) squash is overflowing out of the garden, and they always try to send some home with me when i visit! i've taken quite a liking to the flower-shaped, light greenish colored squash, which is firmer and less watery than summer squash. i've used it as a side dish to a small pasta dinner or salad. here's how i add a little more flavor to it:
-cut squash into chunks about 1/4" thick (or thicker if you'd like yours a little more meaty)
-mince 2-3 garlic cloves and add to squash
-add to big fry pan or cast iron skillet
-drizzle with a little olive oil
-add a pinch (or two) or red pepper flakes, a couple of shakes of parsley, Mrs. Dash seasoning, or any other Italian-like herbs
-sizzle until tender (i like sauteing enough to get some brown grilled marks on my squash)
enjoy!
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