Summer Squash with Tomatoes and Basil

Summer Squash with Tomatoes and Basil Photo: Oxmoor House


  • 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


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.

  • Prep Time:
  • Cook Time:

  • When your summer garden bounty is coming in, this simple skillet dish is an ideal way to cook all the squash, tomatoes, and basil.
  • Yield: 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 49
Caloriesfromfat per serving: 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
Carbohydrate 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