Nutty Summer Squash with Asiago Cheese

This week is all mixed up when it comes to my daily "themes" but whatever...Last week I had this on the menu and didn't blog about it. The main dish turned out fine, but didn't look very photogenic. :) The side dish is one of my favorites though. I loved it on the night that I made it, and then I had it with left over rice for lunch one day. Yummy!

Nutty Summer Squash with Asiago Cheese

* 2 teaspoons margarine or butter
* 2 large cloves garlic, minced
* 1 medium zucchini, cut into pieces
* 1 medium yellow summer squash, cut into pieces
* 2 tablespoons chicken broth
* 1/8 teaspoon salt
*1/8 teaspoon pepper
* 1/4 cup chopped walnuts, toasted
* 1/3 cup shredded Asiago cheese.

1. Melt the butter in a nonstick skillet over med-low heat. Add the garlic and cook, stirring constantly for 1 minute or until soft.

2. Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender.

3. Remove from the heat. Sprinkle with the walnuts and cheese.

From the South Beach Diet Cookbook, pg 152. 120 calories, 9g fat, 10mg cholesterol, 140mg sodium