Summer Squash With Dill
|Summer squash||2 Pound, washed (Yellow Straight-Neck, About 4 Small, Yellow Straight-Neck)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Finely chopped fresh dill||2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Trim ends from squash and cut squash into thin, crosswise slices.
Put into a large saucepan with water, dill, and salt.
Cover and simmer 15 minutes, or until just tender; drain.
Meanwhile, thoroughly heat remaining ingredients in the top of a double boiler over boiling water, stirring constantly.
Gently toss cooked squash with sauce.
Serving size: Complete recipe
Calories 643 Calories from Fat 416
% Daily Value*
Total Fat 47 g73%
Saturated Fat 26.9 g134.6%
Trans Fat 0 g
Cholesterol 119.6 mg39.9%
Sodium 1184.2 mg49.3%
Total Carbohydrates 52 g17.3%
Dietary Fiber 11.2 g44.7%
Sugars 38.6 g
Protein 17 g33%
Vitamin A 104.7% Vitamin C 289.1%
Calcium 42% Iron 26.8%
*Based on a 2000 Calorie diet