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Yellow Squash and Peppers Recipe

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Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.

This recipe is:

Quick

Diabetic Friendly

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Yellow Squash and Peppers Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium.
Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 62 calories, 4 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Yellow Squash and Peppers in Simple & Delicious May/June 2007, p48

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