Ingredients

• 2 tablespoons garlic-infused olive oil
• 1 Mexican squash, cut into noodle shapes
• 1 yellow squash, cut into noodle shapes
• 3 broccoli stems, cut into 3-inch noodle shapes
• 1 pinch garlic salt, or to taste
• ground black pepper to taste
• 1 cup shredded sharp Cheddar cheese
• 2 Fresno chile peppers, sliced into rounds

Instructions

1. Heat oil in a skillet over medium heat; add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes.
2. Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.