Varieties of Summer Squash with Lemon Basil Kamo-Kamo, Zucchini, Yellow crookneck, White Scallop |
Ingredients:
1 Tablespoon coconut oil
4 cups cubed yellow summer squash (no need to peel, as the skin is very soft and is full of nutrients!)
1/2 cup chopped yellow onion
2 teaspoons minced garlic
5 -10 leaves of lemon basil
1/2 cup vegetable broth
Preparation:
Melt coconut oil in large saute pan. Add onion and garlic and brown till fragrant. Add squash and saute 5 to 6 minutes, until browned. Add vegetable broth and lemon basil and cook till the squash is tender. You may need to add a bit of water. Puree with Pzazz!
Nutrition:
Servings per recipe: 2
Serving Size: Approx 1 1/4 cup (depends on how much water is added)
Calories: 140
Total Fat: 7 g
Cholesterol: mg
Sodium: 48 mg
Total Carbs: 19 g
Dietary Fiber: 6 g
Protein: 3 g
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