Skillet Squash


1 Tablespoon Butter
3 Medium Tomatoes (or 1 16 Ounce Can)
1 Medium Onion, Thinly Sliced
2 Zucchini Squash, Thinly Sliced
4 Yellow Squash, Thinly Sliced
1/2 Cup Grated Parmesan Cheese
1 Green Pepper, Cut Into Strips
1/2 Pound Spaghetti, Cooked
Dash of Pepper
1/4 Teaspoon Salt


Melt butter in large skillet.  Add onion, stir briefly.  Add squash and green pepper and cook for 2 to 3 minutes until tender-crisp.  Add tomatoes, salt and pepper.  Sprinkle cheese over vegetables and toss mixture gently until cheese melts. Serve over spaghetti.


Each serving provides 242 calories, 10 grams of protein, 40 grams carbohydrate, 5 grams fat and 265 milligrams of sodium.


Yield: 6 servings