Baby Summer Squash
Ingredients:
1 pound mixed baby squash
½ teaspoon vegetable oil
1 teaspoon chopped garlic
2 tablespoons chopped parsley
¼ teaspoon salt (optional)
¼ teaspoon pepper (optional)
Directions:
- Wash and trim off the stem end of the squash and dry on paper towels.
- Cut the larger squash in half.
- Heat the oil in a skillet over medium-high heat.
- Sauté the squash until tender, 8-10 minutes.
- Stir in the garlic and parsley; add salt and pepper if desired
- Cook 1 minute longer then serve.
Serves 4
| Nutrition Facts | ||
| Servings 4 |
% Daily Value |
|
| Calories 30 Calories from fat: 10 | ||
| Total Fat 1g |
2% |
|
| Saturated Fat 0g |
0% |
|
| Cholesterol 0mg |
0% |
|
| Sodium 0mg |
0% |
|
| Total Carbohydrate 4g |
1% |
|
| Dietary Fiber 1g |
5% |
|
| Sugars 2g |
|
|
| Protein 3g |
|
|
| Vitamin A 15% Vitamin C 70% | ||
| Calcium 2% Iron 6% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
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