Farmer's Cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese has a similar texture and a slightly salty taste.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
Stir in milk of choice, oregano, & salt. Bring to a boil, reduce heat to low, & cover. Simmer 10 minutes.
Add bell peppers, peas, & garlic, cover & simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice & freshly ground pepper to taste. Serve hot with a side of quinoa, farro, or your favorite alternative grain.