Summer squash is plentiful this time of year. It is high in nutrition and is low in calories, according to Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff. You should choose squash that is small and tender and that has glossy, bright colored skin. Summer squash is a good source of vitamins C and A. It also provides potassium, magnesium and fiber to your diet. Try your summer squash in the recipe below.
Summer Squash Stir Fry
Jazz up this summer dish by adding cumin, garlic powder, or fresh basil.
Makes 4 servings
- 1 tablespoon olive oil (or other vegetable oil)
- 1 small onion, chopped
- 2 cups summer squash (washed and cut into chunks)
- 1 cup carrots, thinly sliced
- seasonings, to taste (optional)
- In a skillet (the larger the better), heat oil on medium-high heat.
- Add onion and stir fry until onion is clear and begins to brown.
- Add carrots and stir until carrots are tender and crisp. Add squash and cook for about 2 minutes. Lower heat.
- Add seasonings of choice. Cook for 2 more minutes. Serve as a side dish.
Suggested seasonings (if using): garlic powder, pepper, cumin, thyme, basil, or oregano. Fresh basil is also wonderful with this.
Source: USDA ChooseMyPlate