Italian Squash - cooking recipe

Ingredients

1/2 c. canned Italian tomatoes, seeded and chopped (reserve liquid)
1 tsp. minced, fresh parsley
1 clove garlic
1/4 tsp. oregano
1/8 tsp. salt
1 medium yellow squash (5 oz.), sliced 1/4-inch thick

Preparation

In 1-quart casserole, combine all ingredients and stir.
Cover and vent.
Microwave on High 5 minutes; let stand, covered, 1 minute.
Serves 2.
Contains 28 calories, 0.3 gm fat and 238 mg sodium.