2 lb squash
canola oil
minced garlic
red wine vinegar

slice squash into lengthwise strips. fry lightly in hot oil until soft. put in bowl, salt lightly.
discard most of the oil from the pan, then add garlic. Saute.
add 1/4 inch red wine vinegar to the pan, bring the quick boil.
Toss sauce with squash.
Cover, refrigerate. Serve in a few hours.