1 1\/2 lb. yellow summer squash, sliced thin (peeling is optional)
\n1 small sweet onion, sliced thin and halved
\n1 medium green bell pepper, sliced in slender strips
\n1 T. brown sugar Twin
\n1 1\/2 oz. packet Butter Buds\u00a9
\n1\/4 tsp. fresh cracked black pepper<\/p>\n
Spray a large nonstick skillet very lightly with olive oil cooking spray. Place onion, green pepper and squash in pan and cover. Cook over medium heat, stirring frequently. When squash begin to get tender, add brown sugar, Butter Buds\u00ae, and black pepper. Cook until desired tenderness is obtained. Serve immediately. Note: Do not add any salt until you have tasted the squash. The Butter Buds\u00ae add enough for most people’s tastes.<\/p>\n
Yield: 6 servings
\nCalories: 38
\nFat: trace
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. yellow summer squash, sliced thin (peeling is optional) 1 small sweet onion, sliced thin and halved 1 medium green bell pepper, sliced in slender strips 1 T. brown sugar Twin 1 1\/2 oz. packet Butter Buds\u00a9 1\/4 tsp. fresh cracked black pepper Spray a large nonstick skillet very lightly with olive oil cooking spray. Place onion, green pepper and squash in pan and cover. Cook over medium heat, stirring frequently. When squash begin to get tender, add…<\/p>\n