Dilled Summer Squash

From Light & Tasty


You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.


INGREDIENTS



* 4 cups sliced yellow summer squash
* 1/4 cup water
* 2 teaspoons finely chopped onion
* 2 teaspoons butter
* 2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
* 1/8 teaspoon pepper


SERVINGS 4
CATEGORY Lower Fat
PREP 5 min.
COOK 15 min.
TOTAL 20 min.


DIRECTIONS




In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.
    Yield: 4 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (3/4 cup) equals 44 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 22 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.