“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor
Recipe information
Yield
4 Servings
Ingredients
2
large summer squash
2
Tbsp. olive oil
Kosher salt and freshly ground black pepper
1
/4 cup crumbled feta
1
/4 cup torn fresh basil
2
Tbsp. salted, roasted sunflower seeds
2
Tbsp. fresh lemon juice
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Preparation
Shave squash lengthwise with a vegetable peeler and toss with lemon juice and oil; season with salt and pepper. Top with feta, basil, and sunflower seeds.
Nutrition Per Serving
Calories (kcal) 290
Fat (g) 19
Saturated Fat (g) 4.5
Cholesterol (mg) 10
Carbohydrates (g) 21
Dietary Fiber (g) 2
Total Sugars (g) 3
Protein (g) 8
Sodium (mg) 480