This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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 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.
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)|
|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.
Serving size = about 1 1/2 cups
Servings = 2
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|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 5g||19%|
|Vitamin A 7%||Vitamin C 34%|
|Calcium 5%||Iron 6%|
|Vitamin K 2 mcg||Potassium 511 mg|
|Magnesium 50 mg|