Friday, October 28, 2016
For one serving:
1 summer squash, spiralized
chopped Brussel sprouts (as much as desired)
chopped leak or purple onion (a few sliced up pieces)
salt and pepper
zest from a lemon to taste, along with some squirts of juice
1 garlic clove minced, or about 1/2 teaspoon
sprinkling of dry white wine
sprinkling of parmesan if desired.
Saute in olive oil the sprouts , onion, and leek until almost brown. Toss in the squash, the zest, and sprinkle with garlic powder and just a bit of Italian seasoning and salt and pepper. Cook until the squash is tender tossing as it cooks. Add some squirts of lemon juice, and white wine. Sprinkle lightly with parmesan if desired.