Summer Squash Saute
This recipe makes 4 servings. Each serving contains about 149 calories, 10 g fat (3 g saturated fat) 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein. Putting it over a cup of whole wheat spaghetti adds 174 calories, 1 g fat, O g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.
This recipe takes about 10 minutes to cook, once you’ve cut all your vegetables. It’s a good dish to top pasta or serve with grilled chicken, lean beef, or salmon.
1 lb. summer squash, green and yellow
2 tbsp. olive oil
1 large onion, chopped (about 1 cup)
1 small red bell pepper, chopped
2 tbsp. basil
1 cup cherry tomatoes
2 cloves garlic, chopped
1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)
Wash and trim ends of squash. Cut lengthwise and then cut horizontally in half-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).
Heat oil in a deep frying pan. Sauté onion, pepper, and garlic. Add squash and stir, about 3 minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about 2 to 3 minutes longer. Sprinkle with Parmesan cheese and serve immediately.