Summer Squash and Onion Sauté
2 T. Vegetable Oil
3 small Yellow Squashes, trimmed and cut into 1/4†slices
1 small Onion, sliced
2 T. minced Fennel Fronds
1/4 C. low fat Sour Cream
Salt and Pepper
1 T. minced Fresh Chives
Â
Heat oil in nonstick skillet over medium heat. Add squash and onions and toss until vegetables are coated with oil. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are just tender, about 6 minutes. Â Stir in fennel and sour cream; season with salt and pepper to taste. Cook, uncovered, just until heated through 1 to 2 minutes. Sprinkle with chives and serve.