Summer squash come in many varieties, shapes and colors, and they can all be steamed, fried, baked or sautéed. Squash are easy to digest and low in calories. They are rich in vitamin A and potassium and can be good for the liver and the blood.
2-3 summer squash, any variety, cut into ½ inch pieces
1 Tablespoon oil
2 teaspoons freshly chopped fresh herbs (dill, parsley, thyme, oregano or basil)