Best Yellow Squash Stew Recipes
YELLOW SQUASH STEW
I love veggies, and this is a great way to cook squash. Its great to have on a cold evening or even for lunch. You can play with the recipe and add hot sauce or other spices to make it the way you want. Its very easy and quick. Enjoy!
Provided by SallyD
Categories Stew
Time 30m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into chunks and chop onion. Add butter to sauce pan and add the squash, onion, garlic salt, and lemon pepper. Cook for about 20-25 mins on med high heat till the squash and onions are about tender. Remove from heat and crumble the crackers on top, add the slice of cheese and cover till cheese is melted. Stir well and add milk. You can either serve as is, or put in blender to make it creamed.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 293.8, Carbohydrate 21.8, Fiber 4.1, Sugar 7.5, Protein 10.3
ROASTED YELLOW SQUASH AND CHICKPEA STEW
Steps:
- Preheat oven to 350. Toss squash and onion in bowl with 2 tbsp oil to coat. Place in ovenproof roasting pan and roast, uncovered, for 30 minutes. Heat remaining oil in large dutch oven. When hot, add garlic and cook until fragrant but not browned (2 min). Add the squash mixture and all remaining ingredients. Cook on medium low heat for 30 minutes. Boil 2 cups of water in a medium saucepan. When boiling, add couscous, remove from heat and cover, leaving for 5 minutes. Toss the couscous with a fork. Top with squash stew, then garnish with mint and lemon. Serve immediately.
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