2 tbsp. sunflower oil
1 garlic clove, minced
4 squash
1/2 c. chopped onions
1 tbsp. parsley
1/2 tbsp. oregano
2 c. crushed tomatoes
1/2 c. Parmesan cheese
1/4 tsp. rosemary

Heat oil in wok or large non-stick pan. Add garlic and stir for 1 minute. Add squash, onions, parsley and season to taste. Then add oregano and rosemary; stir together and cover for 5 minutes at medium heat. Stir in tomatoes and cook 2 minutes longer. Turn into serving dish and sprinkle with cheese. Serves 5.