Circling back to this...
I've been eating a TON of spiralized zucchini and yellow summer squash, and I have been loving it.
I've given up on boiling it. Way too easy to overcook it and it's just too watery, so I've been sauteing it.
I've hit on a couple of tricks to make it easier to saute.
First is, after I trim the squash, I cut it just shy of half way through lengthwise. Why, you might ask?
Because you end up with not one long spiral that's a pain to cook, but individual spiral "coins" that don't tend to stick together in the pan like mandolin-cut coins do, plus they cook a lot more evenly.
Yellow and green summer squash is now giving broccoli a run for its money on how much of it I eat...