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!
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
