Lemony Summer Squash
INGREDIENTS
- 1 pound summer squash
- 1 tablespoon walnut oil
- 1 garlic clove, minced
- 1 teaspoon dried rosemary, crumbled
- 2 tablespoons fresh lemon juice
- Pepper to taste
DIRECTIONS
Slice squash in 1/4-inch rounds. Heat oil in a non-stick
skillet and cook garlic 1 minute. Add squash and cook,
stirring gently, until tender, about 4 minutes. Stir in
remaining ingredients and heat through.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 31, Cholesterol: 0 mg, Carbohydrate: 5 g,
Protein: 1 g, Sodium: 3 mg, Fat: 2 g
Diabetic Exchanges: 1 Vegetable
