Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I think of New York as a puree and the rest of the United States as vegetable soup."
-Spalding Gray, Author

The refrigerator light goes on...

I have loved yellow squash since I was a kid. Strange, I know, but my mother cooked great squash. The southern tradition was to cook it much longer but I like squash that's not as overcooked as most people remember it. This recipe is quick and easy, full of flavor and by not overcooking the squash it has great texture.

Measuring Carefully

Measuring is important in cooking and baking. The best of chefs often season without measuring and create new dishes without a recipe, but they learned to cook by following the measurements in recipes.

Measuring is especially important when baking. Because recipes like breads, dough, batter and the like are basically chemistry, small variations in the amount of oil, butter, baking powder or other ingredient can ruin a recipe.

Measuring is one of the single most important techniques in cooking healthy. This is due to the fact that by using the correct amount of ingredients, you know exactly how much fat and calories you are eating.

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Yellow Squash and Onions



Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

1 tsp olive oil
1/2 small white onion (sliced)
16 ounces yellow squash (1/2 inch slices)
1/8 tsp salt
fresh ground black pepper (to taste)

Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften.

Add the yellow squash and cook, tossing frequently, for about 7 - 10 minutes. Cook the squash only until it just begins to soften and then add the salt and pepper.

Toss for one minute more and serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2

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Amount Per Serving

Calories 72 Calories from Fat 25
  % Daily Value
Total Fat 3g 4%
    Saturated Fat 0g 2%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 14%
Sodium 157mg 7%
Total Carbohydrates 11g 4%
    Dietary Fiber 5g 19%
    Sugars 1g  
Protein 2g  
Vitamin A 7% Vitamin C 34%
Calcium 5% Iron 6%
Vitamin K 2 mcg Potassium 511 mg
Magnesium 50 mg