Golden Summer Squash Food
GOLDEN SUMMER SQUASH
This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.
Provided by CookingONTheSide
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat.
- After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
- Add the onion and salt.
- Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
- Transfer to a bowl and set aside.
- Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
- Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
- Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
- Toss in the garlic, and return the onions to the pan.
- Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
- Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
- NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
- Peeling the squash is optional.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.8, Sodium 78, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 2.6
STUFFED SUMMER SQUASH
Make and share this Stuffed Summer Squash recipe from Food.com.
Provided by Dine Dish
Categories Vegetable
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Depending on size of squash, allow 1/2 per person.
- Parboil whole squash in salted water until tender.
- Remove, slice in half lengthwise.
- Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
- Add a little cream or milk, salt & pepper lightly, and return to squash shell.
- Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4
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- Chayote Squash. This lesser known squash originated in Mexico, but it is now grown all over the world. Chayote is low in calories and has a taste similar to that of a cucumber, making it versatile for grilling, sautéing, baking, or using in soups.
- Cousa Squash. This short, squatty squash is lighter in color than zucchini, but can be used the same way. The only difference between the two is cousa is a little sweeter, and has a thinner skin.
- Zucchini. Classic, green zucchini is a year-round staple, but when summer rolls around they're at their peak. Green zucchini has thin skin and firm flesh.
- Yellow Zucchini. Zucchini comes in more than one shade, although green is by far the most common. But yellow zucchini, not to be confused with yellow squash, often makes an appearance at farmers' markets during the summertime.
- Luffa Squash. Luffa squash, also known as (loofah), is an unusual variety of squash that will literally turn into a loofah if given enough time to mature.
- Pattypan Squash. Nope it's not a flying saucer, it's pattypan squash. These uniquely-shaped squashes come in a variety of colors from yellow to green or a mix of the two.
- Round Zucchini. Round zucchini, also known as eight ball zucchini, have the same mild flavor and texture of green zucchini, but with a spherical shape.
- Yellow Crookneck Squash. Yellow squash comes in two varieties: straightneck and crookneck. Crookneck squash (pictured above) has a bulbous bottom and slender neck that's curved at the top.
- Yellow Straightneck Squash. Straightneck squash closely resembles crookneck squash with its tapered neck and bulbous base, but its neck doesn't curve as much, if at all.
- Zephyr Squash. This stunning squash is a hybrid between yellow crookneck, delicata, and yellow acorn squash. It's easy to recognize for its two-tone coloration: light green on the bottom and yellow on top.
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