Yellow Squash Oreganato

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.

2. Cook, stirring frequently, until onion is lightly browned, 8 to 10 minutes.

3. Add squash. Sprinkle evenly with oregano, salt and pepper.

4. Cover and cook until squash is lightly browned and tender-crisp, 5 to 7 mintues. Turn squash several times while cooking to brown both sides.

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Nutrient	Quantity
Total fats	9.4078 g
Protein	4.1824 g
Carbohydrates	33.5526 g
Energy	223.62 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0893 g
Water	290.5235 g
Aspartic acid	0.3453 g
Calcium, Ca	105.95 mg
Lutein + zeaxanthin	33.19 g
Fiber, total dietary	6.054 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	13.72 g
Niacin	0.4806 mg
Vitamin A, RAE	0.85 g
Arginine	0.3944 g
Riboflavin	0.1016 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.028 g
Glutamic acid	0.9078 g
Sodium, Na	14.76 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1129 g
Total lipid (fat)	9.4078 g
Manganese, Mn	0.6132 mg
Fructose	4.1393 g
Proline	0.0645 g
Fatty acids, total saturated 16:0	1.1406 g
Sucrose	3.1771 g
Choline, total	21.958 mg
Sugars, total	13.6989 g
Serine	0.0874 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.1936 g
Vitamin B-6	0.5056 mg
Selenium, Se	2.923 g
Ash	1.3337 g
Fatty acids, total saturated 18:1 undifferentiated	6.4639 g
Pantothenic acid	0.4564 mg
Phenylalanine	0.101 g
Copper, Cu	0.158 mg
Betaine	0.427 mg
Thiamin	0.167 mg
Methionine	0.0145 g
Iron, Fe	1.2434 mg
Carbohydrate, by difference	33.5526 g
Phosphorus, P	108.05 mg
Folate, total	63.44 g
Tocopherol, gamma	0.3189 mg
Alanine	0.0841 g
Valine	0.0992 g
Fatty acids, total saturated 18:2 undifferentiated	0.9483 g
Glycine	0.1032 g
Carotene, alpha	0.2 g
Glucose (dextrose)	6.323 g
Fatty acids, total saturated 14:0	0.0128 g
Zinc, Zn	0.6753 mg
Isoleucine	0.0687 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	1.0376 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.1155 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	24.22 IU
Folate, DFE	63.44 g
Tryptophan	0.0527 g
Vitamin C, total ascorbic acid	26.511 mg
Phytosterols	69.92 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	0.0551 g
Vitamin K (phylloquinone)	13.068 g
Fatty acids, total saturated	1.4006 g
Histidine	0.0564 g
Fatty acids, total monounsaturated	6.6163 g
Threonine	0.0845 g
Folate, food	63.44 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	1.5453 mg
Magnesium, Mg	36.95 mg
Lysine	0.1544 g
Potassium, K	515.98 mg
Cystine	0.0197 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Onion	2 cups	128	29.888	0.32
Yellow squash	4 cups	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Pepper	0	0	0	0
Garlic Clove	3	13.41	2.9754	0.045