Summer Squash Sauté
['2 pounds summer squash and/or zucchini, cut into matchsticks', '1 teaspoon kosher salt plus more', '1/4 cup sliced almonds', '2 tablespoons olive oil', '2 garlic cloves, sliced', '1/4 teaspoon crushed red pepper flakes', '1/4 cup finely grated Parmesan', 'Freshly ground black pepper']
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
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