Hello again!  Here is another go-to side dish that I cook about once a week, especially in the summer when I can pick them right from our garden.  But these were bought at the grocery store because my squash plants are done for this year.  Squash runs about $1.50 per lb. so this is another economical side dish. The smaller ones are the best because their seeds are not as large.

I really love a good squash casserole, but they are not very dietetic or keto friendly.  So we have those on special occasions when company is coming for dinner.  Fried squash and onions is my normal way to cook it on weeknights for dinner.  And, yes, I call it fried but it is really sautéed in some olive oil (and sometimes a little butter added).  I let it cook in the oil to slightly brown a few of the pieces and then quickly add a lid on the skillet to let it steam in its own juices.

Check out the steps in the recipe below to see how it turns out.  Again, cooking vegetables in their own juices like this brings out the natural sweetness of them and with a little bit of salt and pepper, the flavor is delicious!  Y’all enjoy!

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5 from 1 vote

Sautéed Yellow Squash & Onions

The most simple and delicious way to cook yellow squash and onions. Not really "fried" but that's what we call veggies cooked in a skillet in the South!

Course Side Dish

Cuisine American, Southern

Keyword At Home with GG, Basic recipes, Dinner, Simple recipes, Summer Squash, Yellow Squash

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 4 people

Cost $1.50

Equipment

• large skillet
• knife

Ingredients

• 1-2 lbs yellow squash (straight or crookneck)
• 1 large sweet onion or 1-2 green onions for keto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• place oil in skillet
• slice squash and onion into thin round slices (photo is showing a green onion which is keto friendly); however, a large sweet onion adds more flavor
  
• place the squash & onion in the skillet and turn heat onto medium
  
• stir the squash often and as soon as it starts to brown a tiny bit on the bottom layer, add salt & pepper and put the lid on it and turn the heat down to low
  
• Watch it carefully to make sure there is enough of the natural juice in the skillet to keep it from scorching while cooking. If it starts to scorch before the squash has turned translucent and is super fork tender, then just add about 1/4 cup of water and put the lid back on. I usually don't have to do this because there is plenty of juice in the squash and the onions for it to cook if the heat is low enough. It is not supposed to be overly juicy when done so be careful about adding more water to the skillet.
  
• Serve with pan seared chicken breast and a salad. YUM!
  

Notes