Janets Sauteed Yellow Squash And Spinach Recipes

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MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE



Mediterranean Sauteed Yellow Squash Recipe image

Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.

Provided by Suzy Karadsheh

Categories     Vegetarian/Side Dish

Time 25m

Number Of Ingredients 13

Extra virgin olive oil (I used our Greek Early Harvest olive oil)
1 sweet onion, halved and thinly sliced
3 garlic cloves, minced
4 medium yellow squash
1 red bell pepper, cored and thinly sliced
Kosher salt
Black pepper
Crumbled feta cheese (optional)
Pitted marinated olives, sliced (optional)
Handful chopped fresh parsley (optional)
1 tsp za'atar, more for later
3/4 tsp to 1 tsp Aleppo pepper (start with less if you're not sure)
3/4 tsp ground cumin

Steps:

  • Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
  • Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
  • Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
  • Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!

Nutrition Facts : Calories 98 calories, Sugar 1.5 g, Sodium 54 mg, Fat 8.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2 g, Cholesterol 4.2 mg

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

YELLOW SQUASH AND SPINACH CASSEROLE



Yellow Squash and Spinach Casserole image

Make and share this Yellow Squash and Spinach Casserole recipe from Food.com.

Provided by Veghead

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup onion, chopped
6 cups yellow squash (cubed, about 8 to 10 small squash)
2 (16 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups milk
2 (3 1/2 ounce) packages boursin cheese, crumbled

Steps:

  • Coat a 13 x 9 inch baking dish with nonstick cooking spray.
  • In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
  • Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 126.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 12.9, Sodium 446.7, Carbohydrate 11, Fiber 3.6, Sugar 2.8, Protein 6.2

JANET'S SAUTEED YELLOW SQUASH AND SPINACH



Janet's Sauteed Yellow Squash and Spinach image

I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.

Provided by Janet Knowles

Categories     Spinach

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 -3 medium squash
1/4 cup chopped sweet onion
2 cups chopped fresh spinach
1 sprig about 1 tbsp chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon chopped roasted garlic
1/2 teaspoon morton's nature seasoning
salt and pepper

Steps:

  • Heat the oil and garlic over medium heat.
  • Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
  • Add in the spinach.
  • Sprinkle in the Morton Nature Seasoning.
  • Continue to cook till the spinach is wilted (about another 4 minutes).

SIMPLE SQUASH AND BASIL SAUTE



Simple Squash and Basil Saute image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

SAUTEED YELLOW SQUASH



Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

  • Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON



Sauteed Yellow Squash With Carrots and Tarragon image

This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!

Provided by Pianolady

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces carrots, cut into small dice
1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
2 tablespoons thinly sliced shallots
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground white pepper
1 tablespoon chopped fresh tarragon

Steps:

  • Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
  • When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
  • Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
  • Sprinkle with the tarragon and toss to blend.
  • Serve hot.

Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5

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