- 2 medium squash, summer
- 2 cup broccoli, florets
- 1/4 cup ranch dressing, low fat
- Cut squash into sticks or rounds (remove seeds if desired) and chop broccoli into bite-sized pieces. Serve with ranch for dipping.
Calories: 90kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 147mg | Fiber: 2g | Sugar: 4g