By Victoria Heerschap
This simple and delicious side is so quick, easy, and flavorful. It pairs well with any protein, and it’s basic enough that it works with a wide variety of flavors. I prefer white squash, but you can use any summer squash, like zucchini, yellow squash, or crookneck squash.
Not only is this side quick and tasty, but it’s good for your health, too! Summer squash has less carbs and calories than many other starchy sides, like potatoes or rice. Squash is also high in fiber and potassium. While it certainly tastes indulgent, you can dig in guilt-free!
Sautéed Squash Recipe:
Ingredients:
3 medium white squash – cut into half-moons
2 tbsp. olive oil
4 cloves garlic – minced
1 tsp. fine ground sea salt
½ tsp. ground black pepper
Directions:
Wash the squash and cut off the ends. The skins are edible, so there is no need to peel them. Slice each squash lengthwise, then slice into thin, half circles. Toss the cut squash with the olive oil, sea salt, and pepper. Heat a large skillet over medium-high heat, then add the coated squash and cook for 5 minutes. Add the minced garlic and cook for 2 minutes more. Serve hot alongside your favorite entrée.