I found these cute, little baby squash at Costco and I couldn’t resist buying them.  Because of our move, we didn’t get our garden in this year so we haven’t been feeling that overdose of zucchini yet.  Thus, I plunged and made the purchase knowing we would love eating these cute squashes for dinner.  That being said, you can make this dish with your home-grown summer squash just as easily.  I thought this was a nice way to change up the flavors with the squash.  It comes together super fast (like under 10 minutes) and tastes great.  I think next time I’ll even add a drizzle of balsamic vinegar.  Yum!  This recipe offers another variation of how to use up that summer squash that seems to reproduce like crazy!

Sautéed Baby Squash with Basil and Feta

1/2 tablespoon extra virgin olive oil
4 cups summer squash
1 cup yellow onion, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil

Heat a large nonstick skillet over medium heat.  Add oil to the pan and heat for about 20 seconds.  Add squash and onions to pan; saute 5-8 minutes or until tender, stirring frequently.  Stir in salt and pepper.  Transfer squash mixture to a serving platter.  Sprinkle with cheese and basil.

Serves 4.

Nutritional Information (Per Serving = 1/4 of the Squash)
Calories:  86
Protein:  4.2g
Carbs:  10.9g
Fat:  2.8g (1.3g = Sat.)
Fiber:  3.3g
Sugars:  4.8g