RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1099
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| Recipe Name: |
Half Moon Squash Sauté |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.55
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Cut all the squash in half lengthwise, then into 1-inch slices to make a half-moon shape.
Slice the onions, including tops, into thin slices.
Put the olive oil into a large non-stick pan on medium heat. Add the squash onion and herbs. Sauté no longer than 5 minutes or until the squash just begins to cook. Salt and pepper to taste.
Add chicken broth. Press garlic into the mixture and cook until the liquid is reduced.
NOTE: Do NOT overcook. You really should only start to cook the squash put this into the container and immediately into an ice bath to halt further cooking.
This looks really nice if you cut the squash on a mandolin for uniformity.
Freezing Instructions: Place into a square Gladware container or appropriate sized Ziploc bag.
Heating instructions: Stir fry in a non-stick pan until squash it hot throughout or in the microwave 2 to 4 minutes, stirring until steamy hot. |
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| Nutrition per Serving: |
| Calories: |
106 |
Total Carbs: |
16.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
7.0 |
Protein: |
2.00 |
| Fiber: |
4.22 |
Sodium: |
17.20 |
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