Yellow Squash and Peppers Recipe
Yellow Squash and Peppers Recipe photo by Taste of Home

Yellow Squash and Peppers Recipe

Publisher Photo
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3 cups sliced yellow summer squash
  • 1/2 cup sliced onion
  • 1/2 cup each julienned green and sweet red peppers
  • 1 tablespoon canola oil
  • 1/4 cup water
  • 1-1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 62 calories, 4 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium.
  2. Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Yellow Squash and Peppers in Simple & Delicious May/June 2007, p48

Nutritional Facts

3/4 cup equals 62 calories, 4 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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