Ingredients:
- freshly ground black pepper to taste
- 1 lb small yellow and green pattypan squash, cut into 1-inch wedges
Directions:
- Heat olive oil in a 12-inch skillet over medium-high heat. Add onion and cook, stirring occasionally until soft, about 10 minutes. Add squash and salt and cook, stirring occasionally until the squash begins to soften and brown, about 15 minutes.
- Add 1 cup water, tomatoes and garlic to the skillet; stir to combine. Cook until liquid has reduced by a half and the squash is cooked through, about 5 more minutes. Stir in butter and basil and season with pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237 Kcal (992 kJ) | ||
| Calories from fat | 212.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.59g | 36% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 804.28mg | 34% | |
| Potassium | 266.02mg | 6% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 162.35 Kcal (680 kJ) | ||
| Calories from fat | 145.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 36% | |
|---|---|---|---|
| Cholesterol | 10.46mg | 5% | |
| Sodium | 550.95mg | 34% | |
| Potassium | 182.23mg | 6% | |
| Total Carbs | 4.39g | 2% | |
| Sugars | 1.91g | 11% | |
| Dietary Fiber | 1.04g | 6% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 9.7mg | 24% | |
| Calcium | 14.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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