Skillet Squash Saute

I have never been a huge fan of yellow squash, I’ve always been more in love with zucchini.  But I had some yellow squash sitting on my counter taunting me, so I started thinking about how I could use it.  I had some Roma tomatoes that were going to go soft if I didn’t use them up, and a few jalapenos that would also go soft if not used, so I grabbed everything along with a yellow onion and got to work.

Let me tell you, this dish has made me a believer!  I am now totally in love with yellow squash!  The flavor in this dish is slightly spicy, a little sweet, and totally delicious.  It is low in calories and full of vitamins A and C, so it is a nice side to add to any of your favorite summer meals.  If you’re already a fan of yellow squash, you’re going to love this dish.  If you’re not, give it a try anyway.  You may be pleasantly surprised.  I sure was.

Skillet Squash Saute
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6

Ingredients:
2 Tbsp olive oil (or less, depending on taste and diet restrictions)
1 yellow onion, diced
2 – 3 fresh jalapenos, diced (see note 1)
3 large or 6 medium yellow squash, cut into 1 inch pieces (see note 2)
4 roma tomatoes, diced
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Directions:
1. Heat oil in non-stick skillet over medium heat.
2. Add onion and jalapenos to oil and saute until tender.
3. Add squash and spices, stir to combine. Continue to heat, stirring occassionally, until squash is slightly softened, but still with a bit of crunch (not mushy).
4. Add tomatoes, stir to combine, and continue to cook until everything is heated through; about 3 minutes. Serve.

Notes:
1. For minimal heat, remove seeds and veins from jalapenos. If you want to maintain maximum spice, leave seeds and veins in when dicing.
2. If using large yellow squash, sometimes the skin can be quite thick and bumpy. You can use a peeler to remove a thin outer layer of the skin to keep it from staying too tough while the inside gets too soft. If using smaller squash, only peel off marks and bumps and cook with the skin on.

Nutrition (according to www.caloriecount.com):
Calories per serving: 66 Calories from fat: 44 Total fat: 4.9g Saturated Fat: 0.7g
Cholesterol: 0mg Sodium: 316mg* Total carbohydrates: 5.4g Dietary Fiber: 1.5g
Sugars: 3.1g Protein: 1g

*The sodium content is most likely incorrect.  I believe the calorie counter was calculating for jarred or canned jalapenos which would contain sodium.  I used fresh jalapenos, which would not.