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

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.
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