the squash and remove the strings and the seeds. Cut the pulp into slices no more than 1/2-inch thick and season with salt and pepper. In a 12-inch saute pan over medium-high heat, saute the squash slices in olive oil until tender and browned on both sides, about 10 minutes. Add cinnamon
, garlic, parsley and sugar. Season well with salt and pepper. Add a sprinkling of oil and add the vinegar and mint leaves. Toss. Arrange the squash on a large platter.
Pour the sauce
over the squash and let cool. Serve cold.