Squash n' Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Yellow Squash (fresh or frozen)Margarine (your favorite brand)Tomatoes (fresh, frozen or canned)
Wash & chop/dice all veggies. Put in a pan, add oleo and cook til tender or the way you prefer your veggies. If tomatoes aren't very juicey you can add .5 cup of water...but don't add too much or you will have chunky soup.
You can steam squash til tender & just heat thru with tomatoes if you wish, but I like the cooked together flavor best.
Left overs are yummy too.
Vegetarian oleo can also be used....I just prefer the yogurt blend.
Optional - Season to taste with garlic powder and/or herbs such as oregano.
Serving Size: Makes 5 1-cup servings (juice included)
Number of Servings: 5
Recipe submitted by SparkPeople user 7252LOU.
You can steam squash til tender & just heat thru with tomatoes if you wish, but I like the cooked together flavor best.
Left overs are yummy too.
Vegetarian oleo can also be used....I just prefer the yogurt blend.
Optional - Season to taste with garlic powder and/or herbs such as oregano.
Serving Size: Makes 5 1-cup servings (juice included)
Number of Servings: 5
Recipe submitted by SparkPeople user 7252LOU.
Nutritional Info Amount Per Serving
- Calories: 68.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 68.9 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.0 g
Member Reviews