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- 1 pound yellow squash or 2 medium, cut into half-moons 1/4 inch thick
- For the Sauce:
- 2 tablespoons olive oil
- 1 clove garlic, pressed
- 3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
- 1/2 teaspoon salt
- 4 scallions, sliced
In a saucepan with a steamer, steam the yellow squash for 4 minutes or until tender.
FOR THE SAUCE:
In a bowl, combine the olive oil, garlic, tarragon and salt. Stir in the scallions.
Toss the cooked yellow squash in the sauce and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
111 calories; 7g total fat; 0mg cholesterol; 307mg sodium; 11g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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