|If you're like me and still have garden squash, this recipe is a Must Try!|
When my sister Val called last week and told me she'd come up with a new way to cook yellow squash that was becoming her new favorite, I couldn't wait to try it, and I loved this combination of yellow squash sauteed with onion and a generous amount of garlic, barely warmed tomatoes, and Parmesan. I made it again with Val's son Jake to take photos, and he agreed it was definitely a keeper. I know that Fall has officially arrived, but my garden doesn't seem to have gotten that memo, so if you still have garden squash like I do, you need to put this on your "Must Try" list!
Yellow Squash and cherry tomatoes are also available from the grocery story nearly year-round, although I wouldn't make this in the dead of winter when those veggies from the store get expensive and aren't great quality. The flavor of yellow squash is best when the squash is still tender and fairly pale yellow, so if you have a garden (or are getting them from the farmers market) try to find the paler ones. I usually do a vegetarian main dish for Meatless Monday, but this recipe is so delicious that I would happily eat a big plate full and call it lunch or dinner. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
Cut the yellow squash in half or quarters, and then into slices about 3/4 - 1 inch thick. (I prefer my squash even lighter than this, but sometimes I don't find them soon enough!)
Heat the olive oil and saute the onion for 2-3 minutes, then add the garlic and saute about another minute.
Add the squash pieces and saute over medium-high heat until the squash is cooked through and starting to brown, but still slightly crisp.
Season the dish with salt and fresh ground black pepper, add the Parmesan cheese, remove from heat and serve immediately!
(Makes about 4 side-dish servings; recipe created by Kalyn's sister Val.)
2 tsp. + 1 tsp. olive oil (or slightly more, depending on your pan)
1/2 yellow or white onion, diced
4-5 garlic cloves, finely minced (or to taste)
2 medium or 3 small yellow summer squash
1 cup cherry or grape tomato halves
salt and fresh gorund black pepper to taste
1/4 cup finely grated Parmesan cheese, plus more for serving if desired
Diced onion, minced garlic, and cut cherry tomatoes in half. Cut both ends off squash, then cut lengthwise into halves (or fourths if the squash is larger.) Slice the squash into 3/4 - 1 inch slices. Have the oil and Parmesan cheese ready.
Heat 2 tsp. oil in a large non-stick frying pan and saute the onion pieces 2-3 minutes, until they are starting to soften but aren't browned. Add the garlic and saute 1 minute more. Then add the squash pieces and 1 more tsp. oil (if needed) and cook over medium-high heat, turning often, for 6-8 minutes or until the squash is cooked through and starting to brown but is still slightly crisp.
Stir in the cherry tomato halves and cook 1 minute, just until the tomatoes are warmed. Season the dish with salt and fresh ground black pepper to taste, sprinkle Parmesan over, and serve immediately.
South Beach Suggestions:
This low-glycemic recipe would be approved for all phases of the South Beach Diet, although Parmesan cheese is a limited food so don't overdo it on the cheese.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Season-Spanning Ideas for Yellow Squash:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Yellow Squash and Black Bean Saute from Eat This
Zucchini and Yellow Squash Soup with Rosemary and Parmesan from Kalyn's Kitchen
Ridiculously Easy Roasted Yellow Squash and Onions from Fat Free Vegan Kitchen
Roasted Baby Summer Squash with Feta and Thyme from Kalyn's Kitchen
Summer Squash Enchiladas from Homesick Texan
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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