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Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. —Jennifer Schmidt, Dickens, Texas
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 106 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 322 mg sodium, 18 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Rainbow Vegetable Skillet in Country Woman October/November 2008, p36
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Reviewed on Oct. 25, 2009 by joedebfry
I needed to cook the squash a little longer until it was almost tender; otherwise I made it like the recipe. Attractive and tasty!
Reviewed on Oct. 18, 2009 by alex79
i just tried this recipe and everyone loved it. I don't like cilantro so i added parsley instead. Great recipe!!!
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