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.
"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most."
- Friedrich Nietzsche
There is a balance between having squash that still has texture and squash that is soggy. The water helps the squash to steam but it isn't so much that they will get soggy. At the end of the cooking, increasing the heat to medium-high will help evaporate any extra liquid. Sweet squash with onions and peppers only made better by the herbaceous oregano.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are best served cold. Use them in salads!
|1 tsp||olive oil|
|1/2 small||onion (diced)|
|1/2 medium||red bell pepper (diced)|
|2 large||yellow squash (about 1/2 pound each) (cut into 1/2 inch dice)|
|1 tsp||dried oregano|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium skillet over medium high heat.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the diced pepper and cook for about 2 minutes. Stir frequently.
Add the yellow squash and toss well.
Add the water, oregano, salt and pepper.
Cover and cook for about 15 minutes. Adjust the heat so that the squash doesn’t cook too fast and risk burning.
When the squash is slightly tender remove the cover and cook for another two minutes. Serve.
Serving size: about 1 1/2 cups
|Calories 88||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 14g||2%|
|Dietary Fiber 6g||21%|
|Vitamin A 27%||Vitamin C 101%|
|Calcium 10%||Iron 11%|
|Vitamin K 5 mcg||Potassium 603 mg|
|Magnesium 57 mg|