Summer Squash Sauté

Summer Squash Sauté Ingredients

• 1 pound summer squash, green and yellow
• 2 T olive oil
• 1 large onion, chopped (about 1 c.)
• 1 small red bell pepper, chopped
• 2 T basil
• 1 c. cherry tomatoes
• 2 cloves garlic, chopped
• 1/2 c. coarsely grated Parmesan cheese (2 T per serving)

Directions

Wash and trim ends of squash. Cut lengthwise and then cut horizontally in 1/2-inch slices. Pieces should be bite-size (they’ll shrink when you cook them). 

Heat oil in a deep frying pan over medium-high heat. 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. Remove from heat. Sprinkle with Parmesan cheese and serve immediately. 

Amount per serving: 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, 0 g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.