Sauteed Squash

Yield 6 servings (serving size: 2/3 cup)

Yield: 0 servings ( Serving Size: servings )
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Ingredients

  • 3 tablespoon(s) crumbled feta cheese
  • 2 tablespoon(s) finely chopped fresh basil
  • 1/8 teaspoon(s) freshly ground black pepper
  • 1 tablespoon(s) Olive Oil
  • 1/2 teaspoon(s) Salt
  • 1 cup(s) sliced leek (1)
  • 4 cup(s) Yellow Squash

Preparation

  1. Preparation

  2. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.


  3. Nutritional Information
  4. Calories:61 (43% from fat)
  5. Fat:2.9g (sat 0.6g,mono 1.6g,poly 0.3g)
  6. Protein:2.3g
  7. Carbohydrate:7.5g
  8. Fiber:1.7g
  9. Cholesterol:1mg
  10. Iron:0.7mg
  11. Sodium:253mg
  12. Calcium:30mg
  13. Lorrie Hulston, Cooking Light, APRIL 2008
June 2012

This recipe is a personal recipe added by tri160jmpr and has not been tested or endorsed by MyRecipes.

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