Skillet Squash and Potatoes Recipe
MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper—a great side dish for any entree and a complement to other vegetables as well. —Bonnie Milner DeRidder, Louisiana
- 1 small potato, peeled and thinly sliced
- 1/4 cup chopped onion
- 1 tablespoon canola oil
- 1 small yellow summer squash, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash paprika
- 1. In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika. Yield: 2 servings.
1 serving (1/2 cup) equals 143 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein.
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