Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 69
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 333 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 2 vegetable, 1/2 fat.


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Pepper Squash Saute

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Here’s an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it’s so good reheated later in the week," she explains.

SERVINGS: 4

CATEGORY: Low Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 medium carrot, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

In a large nonstick skillet, saute onion and garlic in butter for 2 minutes. Stir in the peppers; cook for 3 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes longer or until vegetables are tender. Sprinkle with salt and pepper. Yield: 4 servings.

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