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1. Slice fat part of squash into 24 slices (save the necks for another recipe).
2. Melt Country Crock® Spread in large skillet. Add garlic and cook until golden, about 5 minutes. Add squash and carrots, saute until tender, about 7 minutes.
3. Arrange carrots on serving dish or individual plates. Place two squash rounds on either side of carrots. Using a toothpick, poke two holes in the tops of each carrot and insert chive pieces as "antennae."
4. Sprinkle remaining herbs on squash "wings." Add salt and pepper.