Portion Size: ½ cup squash

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup water
2 Pounds summer squash, (yellow, crookneck, cymling or zucchini)	Wash, trimmed and sliced
1 tablespoon margarine, butter or olive oil	(optional)
salt and pepper, to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring the water to a boil.
2	Add the squash, and simmer over medium heat, covered, for 3-5 minutes or until just tender.	Cook until internal temperature reaches 135°F.
3	Drain the squash.
4	Add margarine, salt, and pepper.
5	Toss to coat and serve hot.