INGREDIENTS

INSTRUCTIONS

Carefully cut the peel from the squash, cut the squash in half, scoop out
the seeds, and cut the flesh into 1/4-inch dice.
In a large saute pan over medium heat, heat the oil, add the squash, and
saute for about 3 to 5 minutes, until lightly browned, stirring frequently.
Add the garlic and cumin and toss to coat, sauteing for a minute. Add the
stock, turn up the heat to medium-high, cover, and cook for 5 to 7 minutes
or until the squash is fork-tender. Remove the squash from the heat and add
salt, pepper, and parsley, mixing to combine.
Taste for seasoning. Heat further if any excess moisture remains. Spoon
into a serving bowl and serve immediately.
Advance Preparation: Can be prepared up to 4 hours ahead through step 1,
covered, and kept at room temperature. EACH 149 cals, 4g fat.
NOTES : This recipe is wonderful with any simple grilled chicken, beef, or
fish dish.
Recipe by: Diane Rossen Worthington's California Cook
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