2 c. cut up yellow straight neck squash, 2 x 1/4 inch strips
1/4 tsp. salt, divided
Dash each ground thyme & white & black pepper
1 c. thinly sliced red cabbage
1/4 tsp. lemon juice
1/4 tsp. chopped fresh parsley
Heat skillet sprayed with Pam, add squash, 1/8 teaspoon salt, thyme and peppers. Saute over high heat until squash is tender, but not limp, 1 to 2 minutes. Do not over cook. Transfer squash to plate and set aside. Reduce heat to medium and combine cabbage mixture and heat thoroughly. (Measure 1 cup servings.) Single serving = 1 cup vegetable.