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Ingredients
- 1/2 cup chopped onion
- 2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- Rake stringy pulp from Roasted Winter Squash, using the tines of a fork, and place in a bowl. Set aside.
- Saute onion in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic; saute 1 minute.
- Add squash, salt, pepper, and remaining 1 teaspoon oil to onion mixture in skillet, and cook, stirring occasionally, 5 minutes. Serve immediately.
