Lemony Summer Squash
Ingredients| 1 lb summer squash 1 tbsp walnut oil 1 cl garlic, minced 1 tsp dried rosemary, crumbled 2 tbsp fresh lemon juice |
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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
Servings:
4
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