Oxmoor House

Summer Squash with Tomatoes and Basil

Summer Squash with Tomatoes and Basil RecipePhoto: Oxmoor House

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 5 cups cubed yellow squash (about 1 1/4 pounds)
  • 1 cup grape tomatoes, halved
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.

Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.

Print
  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:49
Calories from fat:31%
Fat per serving:1.7g
Saturated fat per serving:0.3g
Monounsaturated fat per serving:0.9g
Polyunsaturated fat per serving:0.3g
Protein per serving:1.9g
Carbohydrates per serving:8.4g
Fiber per serving:3.6g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:153mg
Calcium per serving:39mg

Good to Know

Squash, like the sweet potato, is an excellent source of vitamin A. Even though squash is creamy, it's low in fat.

Cooking Light Superfast Suppers
Advertisement