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. For some this is strange but we ate a lot of veggies when I was growing up and my mother cooked great squash. The southern tradition was to cook it much longer but I do 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.
This recipe is a quick and simple way to improve your Med Diet Score for vegetables. This recipe is great with almost any fresh herb you might choose – especially dill and oregano.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 15 Minutes
This recipe can easily be multiplied and makes good leftovers. See instructions in photos.
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
|Calories 70||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 3g||19%|
|Vitamin A 2%||Vitamin C 50%|
|Calcium 4%||Iron 6%|
|Vitamin K 8mcg||Potassium 500mg|