Squash Sauté

Oxmoor House
5 cups (serving size: 1 cup)


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2 teaspoons olive oil
1 1/4 cups sliced onion (about 1 medium onion)
1 cup red bell pepper strips
3 garlic cloves, minced
4 cups sliced yellow squash (about 1 pound)
1 tablespoon chopped fresh or
1 teaspoon dried basil
1/2 teaspoon lemon pepper
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese


Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring constantly, 2 minutes. Add squash; cook, stirring constantly, 6 minutes or until vegetables are crisp-tender. Stir in basil, lemon pepper, and salt. Remove from heat, and sprinkle with Parmesan cheese. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 64
Fat 2.8 g
Satfat 0.7 g
Protein 2.6 g
Carbohydrate 8.6 g
Cholesterol 2 mg
Iron 0.9 mg
Sodium 192 mg
Caloriesfromfat 39 %
Fiber 2.6 g
Calcium 58 mg