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Sautéed Sunburst Squash with Basil and Feta

myrecipes.com
serves 6
Ingredients
  • 1 tablespoon olive oil
  • 4 cups sunburst squash, halved (about 18 ounces)
  • 2 cups sliced spring onion
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons crumbled reduced-fat feta cheese
  • 2 tablespoons finely chopped fresh basil


Picture
Preparation​
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and onion to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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