Yellow Squash with Red Peppers
Servings
2Serving size
about 1 1/2 cupsThis recipe can be multiplied. Leftovers are best served cold. Use them in salads!
Ingredients
| 1 tsp. Olive oil |
| 1/2 small White onions (diced) |
| 1/2 medium Red bell peppers (diced) |
| 16 ounces Yellow squash (2 small - about 1/2 pound each) (cut into 1/2 inch dice) |
| 1/4 cup Water |
| 1 tsp., leaves Dried oregano |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the onion and cook for about 2 minutes. Stir frequently.
Add the diced pepper and cook for about 2 minutes. Stir frequently.
Add the yellow squash and toss well.
Add the water, oregano, salt and pepper.
Cover and cook for about 15 minutes. Adjust the heat so that the squash doesn't cook too fast and risk burning.
When the squash is slightly tender remove the cover and cook for another two minutes. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is a balance between having squash that still has texture and squash that is soggy. The water helps the squash to steam but it isn’t so much that they will get soggy. At the end of the cooking, increasing the heat to medium-high will help evaporate any extra liquid. Sweet squash with onions and peppers only made better by the herbaceous oregano.