3 sm. zucchini (about 6 oz. ea.)
3 sm. yellow straightneck squash (about 6 oz. ea.)
3 tbsp. salad oil
1/8 tsp. crushed red pepper
1 tbsp. soy sauce

Cut each squash lengthwise into 6 spears. In 12-inch skillet over medium high heat, in hot oil, cook squash and red pepper 5 minutes, stirring, or until squash is tender-crisp. Stir in soy sauce. Makes 6 servings. About 95 calories per serving.