The freshness of tomato and sweet red pepper pairs well with sauteed squash for a great sidekick. A bit of shredded Parmesan cheese makes it savory and special.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 cups halved pattypan squash
1 medium onion, halved and sliced
2 teaspoons canola oil
2 garlic cloves, minced
1 small sweet red pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese
1. In a large nonstick skillet coated with cooking spray, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute for 5-7 minutes or until vegetables are crisp-tender.
2. Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
PER SERVING 73 cal., 3 g fat (1 g sat. fat), 2 mg chol., 343 mg sodium, 9 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1/2 fat.