SQUASH SAUTE
Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FARMER'S MARKET SQUASH SAUTE
Marie Rizzio shows us how to enjoy seasonal flavors with her cheesy saute, an easy-to-prepare recipe that "makes use of fresh squash, grape tomatoes and flavorful basil." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute squash and zucchini in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Remove from the heat. Stir in the mozzarella, basil and salt. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 127mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
SHERRI'S MEXI ZUCCHINI SQUASH SAUTE
Squash with an exciting tex-mex flavor. This recipe is very versatile-use zucchini, yellow, or calabacita squash, RoTel tomatoes, Jack cheese or add mushrooms, kernel corn, and season to taste-esp the salt-a lot will depend on the bacon you use. I also like to add cumin, mexican oregano, and minced garlic or garlic powder. Use fresh tomatoes if you wish-cherry tomatoes are great! Also, this tastes great w/o the cheese, too. I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1978. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
- Add squash, onion, and bell pepper and saute 5 minutes.
- Add tomatoes and tomato sauce and simmer 10 minutes.
- Add seasonings and cook gently until liquid is thick, about 10 minutes.
- Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).
Nutrition Facts : Calories 311.2, Fat 20.8, SaturatedFat 8.2, Cholesterol 38, Sodium 1212.1, Carbohydrate 22.9, Fiber 5.6, Sugar 12.2, Protein 12
SAUTEED SQUASH
Steps:
- Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.
SQUID IN SHERRY SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 21m
Yield 4 to 6 tapas sized servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium heat, add the olive oil and onions. Cook until the onions are beginning to caramelize, 3 to 4 minutes, then add the garlic and cook for 2 minutes longer. Add the sherry and reduce for 2 minutes. Add the squid, parsley, oregano, lemon juice, salt, pepper, and pimento. Cook until the squid is tender, 5 to 6 minutes.
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Summer Squash Side Dishes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
YELLOW SQUASH SAUTE
Make and share this Yellow Squash Saute recipe from Food.com.
Provided by Recipe Junkie
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon and onion in butter until tender.
- Add squash and seasonings.
- Cover and simmer over low heat 30-40 minutes.
Nutrition Facts : Calories 166, Fat 13.7, SaturatedFat 6.3, Cholesterol 26.8, Sodium 489.7, Carbohydrate 8.3, Fiber 2.1, Sugar 3.9, Protein 4.2
FAST SQUASH SAUTE
Provided by Regina Schrambling
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and seed squash. Grate coarsely using a 4-sided grater or food processor.
- Melt butter in a large skillet over medium heat. Add shallots and ginger, and saute briefly until they just wilt. Stir in squash. Season well with salt. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes. Add cayenne, mix well and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams
GINGERED SQUASH SAUTE
This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SHERRIED WINTER SQUASH BISQUE
Categories Soup/Stew Blender Dairy Tomato Sauté Low Fat Vegetarian Wheat/Gluten-Free Squash Sherry Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
- Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.
SUMMER SQUASH SAUTE
My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.
Provided by greyghost
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute squash and onion in butter until LIGHTLY browned.
- Add tomato, parmesan cheese, and garlic salt.
- Cover and cook until tender about 5 mins.
- (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.
SOUTH BEACH STYLE SAVORY SQUASH SAUTE
I created this recipe at a time when i am growing a tad weary of salads and side salads and wanted a great vegetable side dish. I have always loved my Aunt Norma's stewed squash, and keeping her souther style- recipe in mind I created this yummy south beach friendly version.
Provided by shimmerchk
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry turkey bacon over medium-high heat in pan until crisp.
- Depending on the brand of turkey bacon you use you may need to coat the pan slightly with cooking spray.
- Remove bacon from pan and let drain on paper towels if oily, then crumble when cooled.
- In the same pan, over medium-high heat add olive oil and then onions.
- Sauté onions until they start to become translucent.
- Add garlic, and yellow squash.
- Season with salt and pepper.
- Sauté for 1-2 minutes until squash is still crisp-tender.
- Add white wine and bring mixture to a boil.
- Reduce heat to medium-low, add Splenda and Greek seasoning and stir to combine.
- Let simmer for 10 minutes or until your desired tenderness for squash.
- Just before serving, stir in crumbled bacon and serve.
Nutrition Facts : Calories 65.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 9.4, Sodium 133.5, Carbohydrate 4, Fiber 0.8, Sugar 2.5, Protein 2.5
FARMERS' MARKET SQUASH SAUTé
Make a cheesy, garlic-y squash sauté that's quick to make. Farmers' Market Squash Sauté is easy enough for every day but is also great for company.
Provided by My Food and Family
Categories Herbs
Time 20m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook vegetables in hot oil in large skillet on medium heat 3 min., stirring occasionally. Stir in garlic; cook 3 min. or until vegetables are crisp-tender.
- Remove from heat; stir in mozzarella and basil.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
SUMMER SQUASH SAUTE
"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese.
Nutrition Facts :
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Summer Squash Side Dishes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
SHERRI'S SQUASH SAUTE
This is a favorite in my house-so easy and lots of flavor in so little time! This recipe is very versatile-add or subtract the veggies and seasonings of your choice. Use canned tomatoes if you don't have fresh-also, cherry tomatoes are great, too. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
- Add squash, onion, and seasonings and saute 10 minutes.
- Lower heat, add mushrooms and tomatoes, add additional seasoning if needed, and cook until all veggies are tender-crisp, about 15 minutes.
Nutrition Facts : Calories 168.4, Fat 10.8, SaturatedFat 3.5, Cholesterol 15.4, Sodium 359.3, Carbohydrate 13.9, Fiber 3.7, Sugar 7.1, Protein 6.7
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