1 tbsp olive oil
1 1/2 cups baby squash (halved after measured)
1 tsp basil (fresh is the best)
1/4 tsp ground pepper
1 clove fresh garlic chopped
1/3 cup sweet red onion (chopped)
Blue Cheese crumbled to taste and sprinkled over right before serving.
Heat olive oil in the pan, then add all ingredients (except cheese) and sauté.
Approx 80 calories per 1 cup serving.
I served it with a fingerling potato mixture with onions, garlic and pepper. With a stuffed porkchop and wine, of course. Enjoy!