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Title: Lemony Summer Squash
Categories: Diabetic Side Vegetable
Yield: 4 Sweet ones
| 1 | lb | Summer squash |
| 1 | tb | Walnut oil; |
| 1 | cl | Garlic; minced |
| 1 | ts | Dried rosemary; crumbled |
| 2 | tb | Fresh lemon juice; |
Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.
Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and yours via Nancy O'Brion and her Meal-Master
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