In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm.
This refreshing summertime salad can be made with just a few ingredients.
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33 Ways to Eat the Rainbow