Squash it

Enjoy every bit of summer squash--seeds, peel and all.
The skin is packed with vitamins A and C. Store in the
fridge for up to 5 days.

For as healthy entree,
Heat 2 T olive oil in skillet. Add 1 T. chopped garlic and
1 lb shredded squash. Cook 1 minute. Toss with
1/2 lb cooked linguine, 1/2 cup toasted sliced almonds,
2 T olive oil, 1 T lemon juice, 3/4 t salt and 1/4 t pepper.
Top with shaved Parmesan.