Total Calories: 78
1. Cut the squash into 1/4-inch-thick slices, then cut the slices in half.
2. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 1 minute. Add the garlic and basil, and continue to sauté another minute.
3. Add the squash and peppers to the skillet and stir the ingredients. Increase the heat to medium-high, cover, and cook for 2 minutes. Remove the cover, stir, and add the vinegar and liquid aminos. Cover immediately (to catch the steam) and continue to cook another 3 to 5 minutes or until the vegetables are tender.
4. Transfer the piping hot vegetables to a serving bowl and enjoy immediately.
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