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Sauteed Summer Squash with Red Pepper and Onion [Taken From The Wsj] Recipe

Looking for an easy Sauteed Summer Squash With Red Pepper and Onion [taken from The WSJ] recipe? Learn how to make Sauteed Summer Squash With Red Pepper and Onion [taken from The WSJ] using healthy ingredients.


Submitted by xaniim

Makes 4 servings



Raw squash contains just 19 calories per cup, in part because water comprises about 95 percent of its weight. For this reason, squash is not loaded with nutrients in the way that, say, broccoli is. Still, squash is a very good source of manganese and vitamin C, and it contains respectable amounts of folacin, vitamin A, dietary fiber, potassium and copper. Although different types vary in density, which can affect cooking time, you can use all varieties of squash interchangeably in most recipes. This makes a great side dish, or you can toss it with pasta, serve it with rice or other grains, or use it to fill tacos.

Recipe Ingredients for Sauteed Summer Squash With Red Pepper and Onion [taken from The WSJ]

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
2 tablespoons chopped fresh parsley

Recipe Directions for Sauteed Summer Squash With Red Pepper and Onion [taken from The WSJ]

  1. Heat the olive oil in a large, heavy skillet over medium heat,

  2. add the onion. Stir often and cook until tender, five to eight minutes, then

  3. add the garlic, summer squash, red pepper

  4. add 3/4 teaspoon of salt.

  5. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes.

  6. Add freshly ground pepper, taste and adjust salt.

  7. Stir in the parsley, and remove from the heat.

  8. Serve as a side dish, or use it as a filling for a vegetable tart, gratin or frittata.

  9. Note: Some types of squash cook faster than others. Zucchini cooks more quickly than pattypan, for example.

  10. Variations: Substitute 1 tablespoon chopped or slivered fresh mint, or 2 teaspoons chopped fresh marjoram, for the parsley. Sprinkle with feta or Parmesan.

  11. Summer Succotash with Black Beans: 5 minutes after adding the squash, add kernels from 2 ears of sweet corn and 1 can of drained black beans or 1 1/2 cups shelled edamame, then proceed with the recipe. If you wish, add 2 tablespoons (or more) of chopped cilantro. This makes a great filling for tacos (sprinkle with queso fresco or feta and serve with salsa).

Categories

Side Dish

Nutrition Facts
Serving Size 212.5g
Amount Per Serving
Calories
106
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
6mg
0%
Potassium
436mg
12%
Total Carbohydrates
9.8g
3%
Dietary Fiber
3.9g
16%
Sugars
1.3g
Protein
2.0g
Vitamin A 20% Vitamin C 70%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
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