Dilled Summer Squash
- 1/2 cup water
- 4 medium yellow summer squash, sliced
- 1 tablespoon finely chopped onion
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- In a medium saucepan, bring the water to a boil over high heat.
- Stir in the remaining ingredients except the oil.
- Reduce the heat to medium and cook, covered, for 10 minutes, or until the squash is tender.
- Drain well in a colander.
- Transfer to a serving bowl.
- Add the oil, tossing to coat.
- (Per serving)
- Calories: 43
- Total fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 5mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 2g
- Calcium: 32mg
- Potassium: 520mg
- 1 vegetable
- 1/2 fat
water, onion, fresh dillweed, pepper, olive oil
Taken from www.epicurious.com/recipes/food/views/dilled-summer-squash-391977 (may not work)