Low Carb Summer Squash Salsa

Ingredients

• 2 tablespoons canola oil
• 1 cup zucchini, small diced
• 1 cup yellow squash, small diced
• 1/2 cup yellow bell pepper, small diced
• 1/4 cup red bell pepper, small diced
• 1/4 cup sugar substitute (recommended: Splenda)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup cantaloupe, small diced

Directions

Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.