• 1 lb summer squash, green and yellow

• 2 tbsp olive oil

• 1 large onion, chopped (about 1 cup)

• 1 small red bell pepper, chopped

• 2 tbsp basil

• 1 cup cherry tomatoes

• 2 cloves garlic, chopped

• 1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)

Wash and trim ends of squash. Cut lengthwise and then cut horizontally in half-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).

Heat oil in a deep frying pan over medium-high heat. Sauté onion, pepper, and garlic. Add squash and stir, about 3 minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about 2 to 3 minutes longer. Remove from heat. Sprinkle with Parmesan cheese and serve immediately.

Each serving contains about 149 calories, 10 g fat (3 g saturated fat), 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein.

Putting it over a cup of whole-wheat spaghetti adds 174 calories, 1 g fat, 0 g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.