Summer Squash with Tomatoes and Basil

Summer Squash with Tomatoes and Basil
When your summer garden bounty is coming in, this simple skillet dish is an ideal way to cook all the squash, tomatoes, and basil. Squash, like the sweet potato, is an excellent source of vitamin A. Even though squash is creamy, it's low in fat.
  • Prep Time: Cook Time:
  • Yield: 4 servings (serving size: 1 cup)


  • 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


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

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

Nutrition 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