Instructions: Grate the squash using the coarse shredder on your food processor. Place in a fine mesh colander and squeeze as much water out as possible. I do this by picking up handfuls and squeezing. Meanwhile, spray a large nonstick skillet with Pam and heat over medium high heat. When hot, add squash and saute until dry and almost cooked through. Add garlic, shallot, lemon zest and juice. Cook until garlic and shallot are soft. Stir in arugula and cook until wilted. Stir in parsley and season with salt and pepper. Can be served hot or room temp. Leftovers can be combined with Mediterranean Brown Rice for a salad. See separate recipe.

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