Cook Without Book

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 servin...

Prep Time:  18 minutes Cook Time:  30 minutes Yield:  Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash)                   Ingredients 1  2-lb. squash (such as butternut or kabocha) 2 tablespoons   olive oil Salt and freshly ground black pepper 4 ounces   thick-sliced bacon, chopped into 1/2-inch pieces 1/2 teaspoon   crushed red pepper 3 tablespoons   sliced sage leaves 12 ounces   medium whole-grain shell-shaped pasta 1 tablespoon   lemon juice Preparation 1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes. 2. Warm a large skillet over mediu...

                              Prep Time:  18 minutes Cook Time:  30 minutes Yield:  Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash) Ingredients 1  2-lb. squash (such as butternut or kabocha) 2 tablespoons   olive oil Salt and freshly ground black pepper 4 ounces   thick-sliced bacon, chopped into 1/2-inch pieces 1/2 teaspoon   crushed red pepper 3 tablespoons   sliced sage leaves 12 ounces   medium whole-grain shell-shaped pasta 1 tablespoon   lemon juice Preparation 1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, abo...