Summer Squash

2 T. olive oil
1/4 c. pine nuts
2 cloves garlic, sliced
1 lb. summer squash (about 2), diced
1 red bell pepper, diced
1/4 t. crushed red pepper
2 T. chopped fresh chives

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1-2 min.
Add the squash, bell pepper, crushed red pepper, and 1/2 t. salt and cook, stirring often, until the vegetables are tender, 4-5 min.
Sprinkle with the chives.

I made this tonight and it was so yummy! It was the side for steak. For all of you who are getting a lot of summer squash right now, it is a great side. I left out the crushed red pepper, and used green onions instead of chives.