Simple Sauteed Summer Squash with Fennel, Leeks and Herbs
Recipe: #1785
October 31, 2011
Categories: Side Dishes, Squash, Heart Healthy, Low Carbohydrate, Low Cholesterol, Vegetarian, more
"This is just a great saute. The fennel and leeks really give the squash a wonderful flavor that is just different than the typical olive oil and Italian seasoning. And the red pepper gives it a little kick."
Ingredients
Nutritional
- Serving Size: 1 (256.2 g)
- Calories 77
- Total Fat - 4 g
- Saturated Fat - 2.2 g
- Cholesterol - 2.2 mg
- Sodium - 46.9 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.8 g
- Sugars - 5.4 g
- Protein - 3.9 g
- Calcium - 42.7 mg
- Iron - 1.1 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Base ... To a large saute pan, add the butter and bring to medium high heat. Add in the fennel, leeks, garlic and red pepper flakes, and cook 2-3 minutes until slightly tender.
Step 2
Squash ... Add in the squash along with the dried oregano and a pinch of salt and pepper. Continue to cook 5-8 minutes until the squash are tender, stirring often (you don't want them falling apart). Add in the parsley, and check for any additional salt and pepper if necessary.
Step 3
Serve ... Plate and ENJOY!
Tips
No special items needed.