If you are struggling to find low carb dishes for your nightly meals then try this great recipe from cooking light!
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.
4 servings (serving size: about 3/4 cup)
CALORIES 84(36% from fat); FAT 3.4g (sat 1.4g,mono 1.4g,poly 0.3g); IRON 1mg; CHOLESTEROL 5mg; CALCIUM 128mg; CARBOHYDRATE 10.4g; SODIUM 266mg; PROTEIN 4.5g; FIBER 3.8g (source)