Adapted from 30 Day Guide to Paleo
2 yellow squash
2 green zucchini squash
1 T grass fed butter (I use Kerrygold)
salt/pepper
2 T fresh oregano (or 2 t dried)
2 T fresh basil (or 2 t dried)
Using a vegetable peeler, slice the squash longwise into ribbons. Stop when you reach the seeds and discard the core.
Melt the butter in a skillet. Add the squash and toss with the butter. Add the herbs and saute the squash till tender which doesn't take very long. This looks like a lot of squash to start with but it cooks up quick. This will only serve 2.
24 g carbs for the entire recipe.
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