- 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
- 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.
- Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.