- 6 small yellow summer squash, cut into 1/2-inch slices
- 1 large sweet onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
3/4 cup: 59 calories, 3g fat (1g saturated fat), 4mg cholesterol, 161mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.