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Phase 1 Vegetables Yellow Squash
Yellow Squash Con Queso From Sugar Busters Quick & Easy Cookbook.
2 tablespoons olive oil 6 yellow summer squash, cut into 1/4-inch-thick slices (about 1 1/2 lb) 1 medium yellow onion 1 cup (4 oz) Velveeta cheese, cut into small chunks (regular, not light)* Salt and ground black pepper to taste Chopped fresh chives or parsley, to garnish (optional)
Preheat a large skillet over medium heat. Add the oil and heat for 30 seconds. Add the squash and onion and cook, stirring occasionally, until the squash is crisp tender, 4 to 5 minutes.
Stir in the cheese and cook stirring constantly, until it has melted slightly, 1 to 2 minutes. Remove the pan from the heat, season with salt and pepper, and garnish with chopped chives or parsley, if desired. Serves 6 to 8.
*Light Velveeta has added sugar.
Yellow Squash Bake Serves 4 to 6. Adapted from Sugar Busters.
2 lb yellow squash 2 medium tomatoes, sliced Salt and pepper to taste 2 medium onions, sliced 1/2 cup parmesan cheese 1/3 to 1/2 cup butter or trans-fat-free margarine
Preheat oven to 350 degrees. Peel and slice squash into rounds about 1/2-inch thick. Place 1/2 of the sliced squash in bottom of baking dish, add 1/2 of the tomatoes, salt, pepper, 1/2 of the onions, and 1/2 of the cheese. Dot with 1/2 of the butter or margarine. Repeat with another layer. Cover lightly with foil and bake for 30 minutes. Remove foil and continue cooking for 10 minutes.
Skillet method: Heat butter or margarine in large skillet. Add squash, onion, salt, and pepper. Sauté until crisp-tender. Add tomatoes and heat thoroughly. Transfer to serving bowl and sprinkle with cheese.
Yellow Squash With Jalapeno Note: One jalapeno is sufficient for most people. For more “fire” use 2 or 3 with the seeds not removed. Leaving the seeds in makes the dish more fiery.
1 to 3 jalapenos, seeded or unseeded (you determine the degree of heat), diced 7 or 8 small and tender yellow summer squash, sliced thinly 1 large tomato, diced 1 large white or yellow onion, diced 5 or 6 slices of Mozzarella cheese (enough to cover whole pan) Extra virgin olive oil Salt and pepper to taste
Melt enough oil in large frying pan to lightly sauté onion, tomato, and jalapenos. Drain off excess oil. Add squash and cook until beginning to get tender (should still have some crunch in it). Cover top with cheese, turn off heat, and cover pan. Serve when cheese has melted.
Yellow Squash Casserole From Sugar Busters Quick & Easy Cookbook.
6 yellow summer squash, diced 1 large yellow onion, sliced 1 cup (4 ounces) shredded sharp cheddar cheese (low-fat is fat okay) 1 can (8 ounces) tomato sauce 1/4 teaspoon seasoned salt 2 packets sugar substitute (optional)
Preheat oven to 350 degrees. Combine the squash and onion in a microwave-safe container, cover, and microwave at full power until the squash is fork tender, about 4 minutes, or steam over simmering water.
Transfer the vegetables to a 2-quart ovenproof casserole dish. Mix in the cheese, tomato sauce, seasoned salt, and artificial sweetener if using. Cover and bake for 20 minutes. Serves 10 to 12.
Sautéed Summer Squash with Fresh Dill
3 tablespoons olive oil 1 large sweet onion, sliced thinly and halved 6 to 8 small yellow summer squash, sliced 1 teaspoon salt (to taste) 1/2 to 1 teaspoon black pepper 3 tablespoons chopped fresh dill
Heat oil in large skillet; add onion and lightly brown. Add squash, salt, and pepper. Cook, covered, over low heat until squash is tender, stirring occasionally. When the squash is done, stir in the fresh minced dill, and season with more salt if needed. Serve warm.
Summer Squash Casserole
1 1/2 pounds squash, sliced* 1/4 cup chopped onion 1/4 cup butter or trans-fat-free margarine 3 eggs, beaten 1 cup milk (can use low fat) 1/2 cup grated parmesan cheese
Preheat oven to 350 degrees F. Simmer the squash and onion until soft (10 minutes or so) then drain. Cut the butter up and mix it with the squash, then add the milk and Parmesan and stir, then stir in the beaten eggs. Pour into casserole dish and bake at for 40 minutes.
*Note: Can use all yellow squash, or all zucchini, or a combination. Can also bake at 400 degrees F. for a shorter time.
Skillet Squash From The Junior League of Little Rock Traditions Cookbook (modified).
2 to 3 tablespoons olive oil 4 cups sliced yellow squash (about 2 lb) 1 onion, sliced or chopped (4 oz) 1 teaspoon salt (or to taste) Dash of pepper 1 can (14.5 oz) tomatoes, drained, or 2 tomatoes, peeled and sliced 1/2 cup (2 oz) low fat grated cheese (American or Cheddar)
Heat oil in large skillet. Add squash, onion, salt, and pepper. Cook, covered, for 10 to 15 minutes. Add tomatoes after 5 minutes. Remove lid and allow most of the moisture to cook out. Turn squash often to prevent sticking. Sprinkle with cheese and remove quickly to serving bowl. Cheese will melt as squash is served.
This page on-line September 12, 2003
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