• Bring a large pot of water to a boil. Lightly salt and add the squash. Cover and bring back to a boil. Cook for 4 to 5 minutes. Drain.

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute, stirring so garlic does not burn. Add squash, tomatoes, oregano, thyme, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes, until squash is tender and tomatoes have just started to collapse.

Nutrition Facts

37 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 101 mg sodium. 4 g carbohydrates; 1 g fiber; 1 g protein;