Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1.5 lb yellow squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups fresh baby spinach, packed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice

Instructions:

  1. Wash all vegetables. Slice the yellow squash into even rounds, thinly slice the onion, and mince the garlic.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced onions and sauté for 3–4 minutes until translucent.
  3. Add yellow squash rounds in a single layer and sear undisturbed for 2–3 minutes until golden-brown edges develop. Stir and cook for another 5 minutes until tender-crisp.
  4. Stir in minced garlic and red pepper flakes during the last 60 seconds of cooking until fragrant.
  5. Reduce heat to medium. Add baby spinach in handfuls, tossing gently until just wilted (about 1–2 minutes). Remove from heat immediately.
  6. Stir in salt, pepper, and lemon juice just before serving.