Ingredients
6 cups pattypan squash (about 1-1/2 pounds)1/4 cup apricot spreadable fruit2 teaspoons hoisin sauce1 teaspoon rice vinegar1/2 teaspoon sesame oil1/4 teaspoon salt1/8 teaspoon ground ginger
Preparation
Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat until tender, 4 minutes on each side.
Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently.
