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; sautÃ© 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Calories:61 (43% from fat)
Fat:2.9g (sat 0.6g,mono 1.6g,poly 0.3g)
Lorrie Hulston, Cooking Light, APRIL 2008
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