Sauteed Squash with Sunflower Seeds

Sunflower seeds are rich in vitamin E, selenium, and healthy fat.  Jazz up your squash with this surprisingly satisfying, antioxidant-rich addition.

 2 tablespoons extra virgin olive oil

6 cloves garlic, sliced

1 teaspoon red pepper flakes

3 pounds assorted summer squash (such as zucchini, yellow crookneck), thinly sliced into disks

1/2 teaspoon salt

1 cup sunflower seeds

In a large nonstick skillet set over medium heat, combine the oil, garlic, and pepper flakes. Cook, stirring occasionally, for 2 to 3 minutes, or until the garlic begins to turn golden. Add the squash and salt. Toss to coat. Cover, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally, until the squash begins to break apart.

Uncover the pan and increase the heat to medium. Cook 10 to 12 minutes longer or until the liquid is almost gone. Divide evenly onto 8 plates, sprinkle on the sunflower seeds.

Serves 8

adapted from www. rodale.com