|Yellow summer squash||3 Large, sliced|
|Onion||1 , finely grated|
|Garlic||1 Clove (5 gm), finely chopped|
|Vegetable oil||2 Tablespoon|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
1. Put the squash, onion, garlic, oil, salt, honey, celery, parsley, and oregano in a skillet. Bring to a boil, reduce the heat, cover, and cook slowly until the squash is barely tender, about 15 minutes.
2. Sprinkle the flour over all and cook, stirring, until the liquid in skillet thickens. Stir in the sunflower seed kernels.