Summer Squash with Tomatoes and Basil
- Yield: 4 servings (serving size: 1 cup)
Ingredients
- 1 teaspoon olive oil
- Cooking spray
- 5 cups cubed yellow squash (about 1 1/4 pounds)
- 1 cup grape tomatoes, halved
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.
Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.
Nutritional Information
Calories per serving: | 49 |
---|---|
Calories from fat: | 31% |
Fat per serving: | 1.7g |
Saturated fat per serving: | 0.3g |
Monounsaturated fat per serving: | 0.9g |
Polyunsaturated fat per serving: | 0.3g |
Protein per serving: | 1.9g |
Carbohydrates per serving: | 8.4g |
Fiber per serving: | 3.6g |
Cholesterol per serving: | 0.0mg |
Iron per serving: | 1mg |
Sodium per serving: | 153mg |
Calcium per serving: | 39mg |
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