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Lemony Summer Squash Recipe

1 lb Summer squash 1 tb Walnut oil; 1 cl Garlic; minced 1 ts Dried rosemary; crumbled 2 tb Fresh lemon juice; Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and yours via Nancy O'Brion and her Meal-Master

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