• 4 yellow squash
• 2 tsp. olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 Tbs. plus 1 tsp. honey
• 1 tsp. light soy sauce
• 1 Tbs. plus 1 tsp. tahini
• 1/3 cup fresh basil, chopped

Preheat oven to 350°F. Place squash in a steamer basket over boiling water. Cover pan and steam 12-15 minutes, or until tender. Remove from steamer and cool slightly. Cut the base from each squash so they lay flat. Scoop the top of each squash and finely chop. Heat oil in a heavy nonstick pan over medium-high heat. Cook onion and garlic about 3-4 minutes, stirring occasionally, until onion is soft. Stir in chopped squash and remaining ingredients. Stir over heat 1 minute. Spoon mixture into squash shells. Arrange squash on an oven tray and bake 12 minutes. or until heated through.

Per serving: calories 113, fat 5.4g, 39% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 15.5g, fiber 3.3g, sugar 10.5g, sodium 52mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 1.1, Sugar: 0.4, Very lean meat protein: 0.0

  view detailed nutritional information