Ingredients (serves 12)
- 1kg , halved
- 1 tbs
- 3 cloves, crushed
- 4 green , ends trimmed, thinly sliced
- Cook the squash in a large of for 4-5 minutes or until just tender. Drain well.
- Heat the oil in a large over medium heat. Add garlic and cook for 30 seconds or until aromatic. Add the squash and cook, stirring, for 2 minutes or until heated through. Add the shallot and cook, stirring, for 1 minute or until combined. Transfer to a bowl to serve.
- Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 just before serving the main.