My Final Weight Loss Journey

I have to admit that I have not made this dish in a while and I had forgotten how great it is.  It is so easy and quick.  It is great as a side dish for beef, chicken, pork or fish.  I am going to start making this more often when squash is in season.  Enjoy!  Impressive company dish too!

Source:  Cooking Light June 2005
HUs: 1
Serves: 4
Posted by:  Kate (KateWD)
June 8, 2005

This super-easy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Notes:  I used a combination of yellow and zucchini squash which made for a very pretty dish, and added extra crushed red pepper.  This would be excellent tossed with pasta as an entree.

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) saved fresh Parmesan cheese

Using a vegetable peeler, shave squash into ribbons to measure 5 cups.  Discard seeds and core of squash.

Heat oil in large nonstick skillet over medium heat.  Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.  Remove from heat.  Add salt, red pepper, and black pepper, and toss gently to combine.  Sprinkle with cheese.

Yield:  4 servings (serving size:  about 3/4 cup)

Nutrition Per Serving:  Calories 84 (36% from Fat); Fat 3.4g (sat 1/4g, mono 1.4g, poly 0.3g); Protein 4.5g; Cholesterol 5mg; Calcium 128mg; Sodium 266mg; Fiber 3.8g; Iron 1mg; Carbohydrate 10.4g

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