GINGERED SQUASH SAUTE

1 lb yellow squash

1/2 lb small zucchini, sliced
1 medium onion, thinly sliced
1 medium green bell pepper, julienned
4 tsp butter
3 medium tomatoes, peeled and quartered
3/4 tsp salt
3/4 tsp ginger

Cut yellow squash in half lengthwise, then into 1/2-inch slices.

In a large skillet, saute squash, zucchini, onion and bell pepper in butter for 1 minute. Cover and cook over medium heat 3 minutes. Add tomatoes, salt and ginger, Cover and cook a couple minutes until heated through.

Per 3/4 cup: 48 calories, 2g fat (1g saturated fat), 5mg cholesterol, 219mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 2g protein. 

Diabetic Exchanges: 1 vegetable, 1/2 fat. 

 A friend gave me this recipe back in 2004. She said she got it from a TOH magazine. 

This is a TOH photo.