1. Using a vegetable peeler, shave squash into long ribbons. (Discard woody cores or save for another use.) Spread squash on a clean kitchen towel, roll up, and gently squeeze dry.
2. In a large bowl, gently toss squash with oil, separating any ribbons that stick together. Add walnuts, mint, lemon juice, red pepper flakes, and salt and toss to combine, then transfer to a serving bowl. Drizzle with honey and serve immediately.
Source: Hannaford fresh Magazine, July-August 2021