1. Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry. 2. In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high. 3. Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy. 4. Stir in lime juice, oregano, parsley, pepper, roasted garlic, and. 5. salt to taste. Mix well. ---------------------------------------------------------------------------
Nutrition
Ingredients
