Tonight I pigged out on yellow straightneck summer squash. We are starting to get some really nice fresh vegetables in and I love squash. I usually cook it with butter, onions, some Italian seasoning, and garlic salt. With the remodeled recipe, two cups carried only 49 calories, 2.44 g protein, 10.52 g carbohydrates, .62 g fat, and 5 mg sodium.
Ingredients
1 Yellow Summer Squash (about 2 cups sliced 3/8" thin)
Olive Oil Pan Spray
3 T Rice Wine Vinegar
Onion Powder to taste
Poultry seasoning to taste
Ground Black Pepper to taste
I sprayed a skillet with olive oil pan spray, heated it to medium heat, and put in the sliced squash. I sprinkled the squash with poultry seasoning and onion powder. I sprayed the squash with a little more olive oil spray and turned the squash until it was tender crisp. I then splashed the skillet with rice wine vinegar and stirred until the vinegar evaporated. Just before serving, I gave the squash a few turns of freshly ground black pepper.
The result was a sweet fragrant delight with some of the squash softer and some of it still crisp. Who says you have to have fat and salt to have flavor?
By the way, I weighed in at the fitness center today and my cumulative weight loss since January 3 is 32 pounds.
Here is my recap from yesterday.
| Calories | Protein | Carbohydrates | Sodium | Fat | % Calories from Fat |
| 1185.3 | 67.18 g | 197.15 g | 900.98 mg | 18.78 g | 14.24% |
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