Food Friday-Nutty Summer Squash

Happy Friday! I never in a million years thought I would ever post a recipe for vegetables, much less squash! Growing up, church members would give our family overflowing grocery bags of vegetables from their garden. It seemed like we would eat squash 3 times a day, every day, during the summer. You know the scene from Forrest Gump where Bubba is naming all the ways to eat shrimp? It was the same way with squash. My mom was certainly creative in preparing squash!

I subsequentially got burned out on squash but have learned to like it since I'm following a low-carb lifestyle now. This is from the South Beach Diet cookbook, it's worth checking out at your local library.

The recipe was easy and it tasted great! Thumbs up on this recipe.

Nutty Summer Squash with Asiago Cheese & Walnuts
Makes 4 Servings

2 teaspoons trans-free margarine
2 large cloves garlic, minced
1 medium zucchini, cut into 3" strips
1 medium yellow summer squash, cut into 3" spears
2 tablespoons chicken or vegetable broth
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped walnuts, toasted
1/3 cup (1 1/2 ounces) shredded Asiago cheese (I used parmesan)


1. Melt the margarine in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft.

2. Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts and cheese.

Per Serving: 120 calories, 9 g fat, 2.5 g saturated fat, 5 g protein, 5 g carbohydrate, 2 g dietary fiber, 10 mg cholesterol, 140 mg sodium

Photo courtesy of Prevention.com images.