2 tablespoons snipped fresh dill or 1-1/2 teaspoons dill weed
1 garlic clove, minced
1-1/2 teaspoons Dijon mustard
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup crumbled feta cheese
2 medium tomatoes, diced
1/2 cup finely chopped sweet onion
In a small saucepan, bring 1 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain.
In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.