Day 93: Smothered Yellow Squash

(Photographer malfunction: sorry, no picture.)

There's no doubt this is good - it is!

But it cooks down into what seems like a puny portion size that adds up to considerable calories. And it's homely looking.

Still, will you eat it up? I think so!

Active time: about 10 minutes, with occasional attention after that
Time to table: 30 minutes
Serves 4

2 tablespoons olive oil
1 1/2 pounds yellow squash (from two good-sized squash), cut in half lengthwise (or in quarters where it's thick) then in thin half-moons crosswise

2 teaspoons garlic (from a jar)
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper

1/4 cup chopped fresh basil

Heat ONE TABLESPOON of the olive oil in a skillet over MEDIUM HIGH. While it heats, slice half the yellow squash. Add it to the hot skillet and saute until brown, stirring occasionally. Transfer it to another dish.

While the first batch of squash cooks, slice the remaining squash. When the first batch is cooked, heat the SECOND TABLESPOON of olive oil in the skillet. Add the remaining squash and cook like the first.

Combine the two batches in the skillet, then add the garlic and cook for about one minute. Add the water, salt and pepper and cook until the water evaporates, stirring often. Stir in the basil and serve.

Per Serving: 94 Cal (62% from Fat, 9% from Protein, 29% from Carb); 2 g Protein; 7 g Tot Fat; 1 g Sat Fat; 7 g Carb; 3 g Fiber; 73 mg Calcium; 2 mg Iron; 153 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.