Creamed Yellow Squash Recipe
Ingredients
1 1/4 pounds yellow summer squash
1/4 cup freshly chopped fresh basil or 2 teaspoons dried basil
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
1/4 cup plain, low fat yogurt
3 tablespoons coarsely grated Parmesan cheese
Freshly ground black pepper to taste
Directions
Cut ends off squash after scrubbing.
Cut in half horizontally, then slice thinly to make long sticks.
Chop fresh basil.
Heat butter in 10 inch skillet.
Add squash and basil.
Cook over medium high heat, stirring frequently, for about 5 minutes, until squash begins to soften.
Blend cornstarch with yogurt and stir into squash, mixing to heat through.
Grate cheese and sprinkle over squash with pepper.
Cut in half horizontally, then slice thinly to make long sticks.
Chop fresh basil.
Heat butter in 10 inch skillet.
Add squash and basil.
Cook over medium high heat, stirring frequently, for about 5 minutes, until squash begins to soften.
Blend cornstarch with yogurt and stir into squash, mixing to heat through.
Grate cheese and sprinkle over squash with pepper.
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