|Crookneck squash||6 Medium (Or Small Sized)|
|Finely chopped garlic||2 Tablespoon|
|Baby carrots||12 Small|
|Chives||4 , cut into 24 1/2-inch pieces|
|Finely chopped herbs||2 Tablespoon (Assorted Herbs Such As Parsley, Mint, Tarragon, Dill, Chives)|
|Finely chopped assorted fresh herbs||2 Tablespoon (Parsley, Mint, Tarragon, Dill, Chives)|
Slice fat part of squash into 24slices (save the necks for another recipe).
Melt margarine in large skillet. Add garlic and cook until golden, about 5 minutes. Add squash and carrots, sauté until tender, about 7 minutes.
Arrange carrots on serving dish or individual plates. Place two squash rounds on either side of carrots. Using a toothpick, poke two holes in the tops of each carrot and insert chive pieces as ''antennae.''
Sprinkle remaining herbs on squash ''wings.'' Add salt and pepper.
Nutrition Information per serving:
Calories 100, Calories From Fat 50, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 6g, Cholesterol 0mg, Sodium 180mg, Total Carbohydrate 10g, Sugars 5g, Dietary Fiber 3g, Protein 3g, Vitamin A 100%, Vitamin C 60%, Calcium 6%, Iron 6%
Tip: If you want these to hold together, add toothpicks – but don’t forget to remove them before eating!
For more fun recipes like this one, view the FREE recipe book A Very Veggie World Recipe Book Brought to You By Country Crock