Cream Cheese Basil Summer Squash

Young tender summer squash, yellow crookneck or yellow pattypan, microwave recipe, quick, absolutely delicious! Vegetable haters, will love it.

Step: 1

In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.

Step: 2

Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.

Per Serving: 227 calories; protein 5.8g; carbohydrates 8g; fat 19.9g; cholesterol 61.6mg; sodium 169.1mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .