Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
Heat oil in a large non-stick 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 (to taste) and black pepper and toss gently to combine.
Sprinkle with cheese.
Per Serving: 84 Calories; 3.4 g fat (1.4 g saturated fat); 4.5 g protein; 10.4 g carbohydrate
Recipe adapted from Judy Lockhart and posted on CookingLight.com