Monday, June 11, 2012
Southern Yellow Squash
For two to three smallish squashes I use 1/2 a vidalia onion, sliced thinly, not diced. As for the squash, they need to be fairly thin too and I usually do mine with the Ronco slice-o-matic but feel free to wield a knife or pull out your own mandoline slicer.
Use a non-stick skillet over low-med heat and hit it with a light spray of Pam or just a bit of olive oil. Go ahead and give it a good salt and peppering now since the salt will help the vegetables give up moisture promptly and keep them from sticking also. This little trick allows you to use minimal to zero cooking fats. Give it a stir every 5-6 minutes just to be sure and in about 15-20 minutes they should look like this:
**For the Take Shape for Life lean eaters out there, you can skip the olive oil completely if you're not having the leanest meat for dinner or don't have fat servings left for the day. The squash will still be delish!