Yellow Squash with Red Peppers - 14g Carbs, 6g Fiber, 2g Sugar
From: www.drgourmet.com
Leftovers are best served cold. Use them in salads!
Servings: 2
Serving size: about 1 1/2 cups
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Special Diet Information - -
Coumadin (Warfarin): This recipe is safe for Coumadin (warfarin) users.
Lactose: This recipe is safe for those who are lactose intolerant.
Sodium: This is a low sodium recipe.
GERD / Acid Reflux: This recipe contains GERD triggers and those with
GERD may wish to avoid it.
Gluten Sensitivity: This recipe is safe for those who are sensitive to
gluten.
1 tsp olive oil
1/2 small onion (diced)
1/2 medium red bell pepper (diced)
2 large yellow squash (about 1/2 pound each) (cut into 1/2 inch dice)
1/4 cup water
1 tsp dried oregano
1/8 tsp salt
Fresh ground black pepper (to taste)
Place the olive oil in a medium skillet over medium high heat.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the diced pepper and cook for about 2 minutes. Stir frequently.
Add the yellow squash and toss well.
Add the water, oregano, salt and pepper.
Cover and cook for about 15 minutes. Adjust the heat so that the squash
doesn't cook too fast and risk burning.
When the squash is slightly tender remove the cover and cook for another
two minutes. Serve.
Serving size: about 1 1/2 cups
Servings: 2
Nutrition per Serving:
88 Calories, 26 Calories from Fat, 3g Total Fat, <1g Saturated Fat,
0mg Cholesterol, 298mg Sodium, 14g Total Carbs, 6g Dietary Fiber,
2g Sugars, 2g Protein
Vitamin A: 27% - Vitamin C: 101% - Calcium: 10% - Iron: 11% -
Vitamin K: 5 mcg - Potassium: 603 mg - Magnesium: 57 mg
