Farmer's Market: Squash Parm for One

1/2t olive oil (2g)
1/4c. sliced/diced onions (16g)
1/4c. diced peppers (32g)

4 sm. yellow squash (264g), ends trimmed and coined

1 egg white (2T=21g)
1T whole wheat bread crumbs (5g)
1/4c fresh shredded parmesan (5g, 1T storebought)

The great thing about onions and peppers is that they're very close nutritionally. I encourage you to experiment with your selection to achieve your preferred level of sweet and spicy. I used some thin slices from both ends of a young red onion. The green end will be sweeter while the root end spicier. I used a mixture of red and green bell peppers with some spicy yellow banana pepper as well.

Assemble several and freeze. Toss one in the fridge at breakfast, and cook for dinner for a wholesome TV dinner-style light supper.

Pre-heat overn to 350.

Heat oil in skillet. Test oil's heat by adding one small piece of onion. Once you hear a sizzle, add in both onions and peppers and sautee for about a minute. Off heat toss with squash to mix. Transfer this mixture to a ramekin (small casserole dish). Carefully drizzle the top with egg white. Sprinkle on crumbs and arrange for a full covering of parmesan.

Cook on top rack for ?? min.

Serving Size: 1 ramekin (sm. casserole dish), the whole recipe