Squash Summer

Ingredients:

1 1/2 Pounds summer squash
(chayote, crookneck, pattyp
Straightneck or zucchini)

Method:

When shopping, look for squash that are heavy in relation to size.
1-1/2 POUNDS YIELD 4 SERVINGS; 35 CALORIES PER SERVING.
To Prepare: Wash squash; remove stem and blossom ends but do not pare.
If squash are small, cut in half.
For larger squash, cut into 1/2-inch slices or cubes.
To Boil: Heat 1 inch water (salted, if desired) to boiling.
Add squash.
Cover and heat to boiling; reduce heat.
Boil slices 5 to 10 minutes, cubes 3 to 6 minutes or until tender; drain.
To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place squash (slices or cubes) in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 5 to 7 minutes or until tender.
To Microwave: Place squash and 1/4 cup water in 1-1/2-quart microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes (pattypan 9 to 13 minutes), stirring after 4 minutes, until almost tender.
Let stand covered 1 minute; drain.
Summer squash grow quickly and have tender, edible skins.
Winter squash grow more slowly, have thick, hard (inedible) skins, and require longer cooking.