Janets Sauteed Yellow Squash And Spinach Recipes

SAUTEED YELLOW SQUASH WITH ONION (FOR 1 OR 2)

Steps:

• Place oil in saute pan over medium heat.
• Add squash and onion.
• Cook and stir until crisp and tender for about 5 minutes.
• Sprinkle with whole oregano and a splash of white wine.
• Depending on how you like it, I use about half the amount of oil called for, 1/4 cup is too much for us.

SAUTEED YELLOW SQUASH

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.

YELLOW SQUASH AND SPINACH CASSEROLE

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.