|Green onions||2 , chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Garlic salt||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Trim ends from squash and shred it finely.
Turn it into a tea towel and squeeze out the extra moisture.
Turn into a large frying pan.
Season with onions, parsley, garlic salt, and pepper.
Cover and simmer 2 minutes, then remove cover and cook down any juices over medium high heat.
Contains 20 to 25 calories per 3/4 cup serving.