Yellow Squash and Peppers Recipe

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

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5 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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

  • 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
  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

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