Yellow Squash with Red Peppers



Serving size

about 1 1/2 cups
30 Minutes

This recipe can be multiplied. Leftovers are best served cold. Use them in salads!

Yellow Squash with Red Peppers


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


Place the olive oil in a medium skillet over medium high heat.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most."

Friedrich Nietzsche