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Steamed Broccoli and Squash Recipe
Steamed Broccoli and Squash Recipe photo by Taste of Home

Steamed Broccoli and Squash Recipe

Publisher Photo
Writes field editor Drorothy Smith of ElDorado, Arkansas, "This hot side dish pairs two colorful vegetables and a savory dressing. I never have leftovers."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 pound broccoli, cut into spears
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano

Nutritional Facts

One serving (3/4 cup) equals 86 calories, 18 mg sodium, 0 cholesterol, 5 gm carbohydrate, 2 gm protein, 7 gm fat. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat. Yield: 4 servings.
Originally published as Steamed Broccoli and Squash in Taste of Home June/July 1999, p16

Nutritional Facts

One serving (3/4 cup) equals 86 calories, 18 mg sodium, 0 cholesterol, 5 gm carbohydrate, 2 gm protein, 7 gm fat. Diabetic Exchanges: 1 vegetable, 1 fat.

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