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Nutrition Facts
Serving Size 1 (194g) Recipe makes 4 servings
Calories 68
Calories from Fat 33		(48%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 456mg		13%
Total Carbohydrate 8.6g		2%
	Dietary Fiber 2.3g	9%
	Sugars 4.3g
Protein 2.2g		4%
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Yellow Squash and Red Pepper Saute

Recipe #315177 | 15 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kitchen Witch Steph
Jul 22, 2008

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.

SERVES 4 (change servings and units)

Ingredients

3-4 yellow squash, sliced into 1/4-inch rounds
1 onion, chopped
1/2 red bell pepper, sliced thin
1-2 tablespoon olive oil
salt and pepper, to taste (or your favorite seasoning salt)
2-3 fresh basil leaves, chiffonaded (optional)

Directions

1
Heat a skillet to medium high and add olive oil.
2
Add squash, onions, and red pepper.
3
Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
4
Saute until lightly browned and tender crisp.
5
Sprinkle with basil chiffonade and serve.