Simple Sauteed Squash is such an easy and delicious side dish!
We love squash. We love it boiled, roasted, or made into zoodles (Try Lemon Dill Shrimp and Zuchinni Noodles!). And we love it as Simple Sauteed Squash.
Sometimes we use the yellow squash and sometimes we use green zucchini. It doesn’t matter.
Leave the peel on, peel it completely or peel it to leave zebra stripes; whatever you like. The zebra stripes leaves on some of the nutritious peel without being too much. I usually do it that way.
If the squash is especially big, it is better to cut the seeds out. Otherwise, they are fine left in there.
Peel as you wish, cut off the ends, cut into quarters and then dice into bite sized pieces.
I love the simplicity of this recipe. I keep a mixture of equal parts of salt, pepper and garlic powder in a container so it is easy to grab and use. This recipe is already very easy but that makes it even easier!
There is so much you can do with squash! And it is a good thing because if you have a garden, or your neighbor has a garden, or your parents have a garden. . . you get the idea. It is wonderfully prolific stuff!
This recipe is part of 79 Low Carb & Keto Vegetable Side Dish Recipes,
1 medium squash; green zucchini or yellow squash, about 1 pound
2 Tbsp butter
1 tsp garlic powder, or to taste
Salt and pepper to taste
Peel and dice squash. Leave some peel if desired. Remove seeds if desired.
Melt butter in skillet.
Add squash and seasonings.
Sautee until desired texture, probably 5-10 minutes; longer for softer squash and less time for firm or crunchy.
Stir frequently to coat evenly with butter and seasonings.
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If you make this Simple Sauteed Squash, let me know! Rate it and leave a comment below. I love hearing from you!
- 1 pound zucchini or any yellow or green squash; about 1 medium
- 2 Tbsp butter
- 1 tsp garlic powder, or to taste
- Salt and pepper to taste
- Peel and dice squash. Leave some peel if desired. Remove seeds if desired.
- Melt butter in skillet.
- Add squash and seasonings.
- Sautee until desired texture, probably 5-10 minutes; longer for softer squash and less time for firm or crunchy.
- Stir frequently to coat evenly with butter and seasonings.
Amount Per Serving Calories 71 Total Fat 6g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 15mg Sodium 123mg Carbohydrates 4g Net Carbohydrates 3g Fiber 1g Sugar 2g Sugar Alcohols 0g Protein 1g
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