SUMMER SQUASH WITH ONIONS & HERBS
Source of Recipe
The Complete Diabetes Prevention Plan
Recipe Introduction
5 Servings (2/3 Cup); 1 Point per serving
List of Ingredients
- 1 tablespoon extra virgin olive oil or canola oil
- 1 medium yellow onion, sliced and separated into rings
- 5 cups sliced yellow or zucchini squash
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/4 teaspoon salt
Recipe
Coat a large nonstick skillet with
the oil and place over medium heat.
Add the remaining ingredients, cover, and cook, stirring
occasionally for about 5 minutes, until the squash
and onions are just tender. Serve hot.
Nutritional Information Per Serving (per 2/3 cup serving):
Calories: 56, Carbohydrate: 7 g, Cholesterol: 0 mg,
Fat: 3 g, Saturated Fat: 0.4 g, Fiber: 2.7 g,
Protein: 1.9 g, Sodium: 119 mg, Calcium: 32 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
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