SUMMER SQUASH AND BELL PEPPER SAUTE WITH BACON
YELLOW SQUASH with colorful bell peppers makes an attractive and delicious combination that goes well with many entrees. I enjoy experimenting with new recipes, and fortunately, my husband likes new dishes appearing on the table. -Maxine Lynch, Boise City, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook bacon until crisp. Stir in onion, peppers and garlic; cook for 2 minutes or until vegetables are tender. Add squash; cover and cook over medium heat for 3-4 minutes or until tender.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams
SUMMER SQUASH SAUTé
Categories Side Sauté Quick & Easy Low Sodium Backyard BBQ Dinner Lunch Zucchini Summer Anniversary Tarragon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.
YELLOW SQUASH AND RED PEPPER SAUTE
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
Provided by Kitchen Witch Steph
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a skillet to medium high and add olive oil.
- Add squash, onions, and red pepper.
- Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
- Saute until lightly browned and tender crisp.
- Sprinkle with basil chiffonade and serve.
SAUTEED SUMMER SQUASH
My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.
Provided by glutenfreesearcy
Categories Vegetable
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat skillet over medium-high heat and add in oil and butter.
- When fat is heated add squash and turn to coat.
- Allow the squash to cook for a few minutes without stirring to start to brown.
- Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!
SAUTEED SUMMER SQUASH WITH PARMESAN
A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.
Provided by KGora
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Slice squash and onion to 3/16-inch thickness using a mandolin.
- Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
- Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g
SAUTEED SUMMER SQUASH WITH ONIONS AND MINT
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
- Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
SUMMER SQUASH SAUTé
Provided by Bon Appétit Test Kitchen
Categories Side Sauté Vegetarian Low Cal Almond Squash Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
- Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
- Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
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