Baby Squash with Dill
|Miniature squash||1 Pound, trimmed|
|Water||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Finely chopped fresh dill||1 Tablespoon|
|Lemon||1⁄2 , juiced|
|Fresh dill||1 Tablespoon (For Garnish)|
Place squash in a heavy saucepan with butter and water.
Season with pepper.
Cover the pan and bring to the boil, reduce heat and simmer for 5 minutes.
Add dill and lemon juice, and boil, uncovered, until the liquid has almost evaporated.
Serve immediately garnished with dill.
Serving size: Complete recipe
Calories 524 Calories from Fat 438
% Daily Value*
Total Fat 50 g76.8%
Saturated Fat 31.1 g155.3%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 35.3 mg1.5%
Total Carbohydrates 21 g7%
Dietary Fiber 7.2 g29%
Sugars 10 g
Protein 7 g15%
Vitamin A 94.7% Vitamin C 208.6%
Calcium 16.7% Iron 22.6%
*Based on a 2000 Calorie diet