1 tablespoon olive oil
4 cups baby squash, halved (about 1 pound)
2 cups thinly slice onions
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and onions to pan; sauté 5 minutes or until tender, stirring frequently.
2. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.