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Ingredients
- 1 large yellow squash, cut in half lengthwise and then sliced
- 1 carrot, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- salt, to taste
- black pepper, to taste
- 1/2 tablespoon olive oil
- 2 tablespoons chicken stock
Directions
- Heat the olive oil in a saute pan. Add onions and saute for 2 minutes then add garlic and chopped carrots. Saute for another 3 minutes.
- Add the squash and season with salt and pepper. Stir to combine.
- Add the chicken stock and continue to saute until the carrots and squash are tender.
- Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 17 | 41% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 276mg | 8% |
| Total Carbs 5.59g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.01g | 2% |
| Protein 1.34g | 2% |
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