Squash With Peppers And Tomatoes Recipe


Main Ingredient


 Celery slices1 Cup (16 tbs) (1/4 Inch Slices)
 Green pepper1⁄2 Medium, cut into 1/4-inch strips
 Onion1 Small, sliced
 Margarine/Butter1 Tablespoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Sliced yellow summer squash1⁄2 Pound (1 -Inch Slices, 1 1/2 Cups)
 Tomatoes2 , cut into eighths

Nutrition Facts

Serving size: Complete recipe

Calories 290 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1089.4 mg45.4%

Total Carbohydrates 40 g13.3%

Dietary Fiber 13.2 g52.7%

Sugars 20.4 g

Protein 8 g15.1%

Vitamin A 82.1% Vitamin C 243.7%

Calcium 15.9% Iron 14.1%

*Based on a 2000 Calorie diet


1. Mix celery, green pepper, onion, margarine, salt and ginger in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 3 minutes.
2. Stir in squash. Cover tightly and microwave until vegetables are crisp-tender, 2 to 4 minutes. Stir in tomatoes. Cover tightly and microwave on high (100%) until tomatoes are heated through, 2 to 3 minutes longer.