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Beautiful Butterflies

Clare.Crespo's picture
Ingredients
  Crookneck squash 6 Medium (Or Small Sized)
  Margarine 3 Tablespoon
  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)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Snack
Interest: 
Kids
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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