1 tablespoon olive oil 4 cups baby patty pan squash, halved (about 18 ounces) 2 cups sliced leek (about 2) 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 3 tablespoons crumbled reduced-fat feta cheese 2 tablespoons finely chopped fresh basil

How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

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