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Yellow Squash and Onions
Servings = 2 | Serving size =about 1 1/2 cups
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
Calories 72 | Calories from Fat 25
Amount Per Serving (% Daily Value)
Total Fat 3g (4%) | Saturated Fat 0g (2%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (14 %) | Sodium 157 mg (7 %)
Total Carbohydrates 11g (4%) | Sugars 1g
Dietary Fiber 5g (19%) | Protein 2g
Vitamin A 7% | Vitamin C 34 % | Calcium 5% | Iron 6%
Vitamin K 2 mcg | Potassium 511 mg | Magnesium 50 mg
"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.
