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Old 09-02-2013, 10:31 AM   #31
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DH made an unexpected squash dish for me that is now our standard:
Saute sliced onions and carrot coins in a hunk of butter until slightly caramelized. Add sliced red bell peppers and saute a minute or two more. Add yellow squash which has been cut into 1/2" rounds with enough water to keep everything from sticking. Cook until squash is tender. Add salt and pepper to taste.

I adore yellow squash and this is one of the best ways I've had it yet! It's also good the next day as a soup or even as a cold dish.
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Old 09-02-2013, 10:33 AM   #32
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quarter squash lengthwise and bake in the oven with a drizzle of butter and salt and pepper.

Cut into thick rounds and marinate with other veggies in Italian salad dressing and grill. We do this when we make fajitas, too.
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Old 09-03-2013, 09:57 AM   #33
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Pic in post #11 (recipe in post #20) of this thread is my current fav way to have yellow or zucchini squash (any many other veggies): http://www.lowcarbfriends.com/bbs/lo...ow-squash.html

I just coat well with homemade mayo seasoned with a little of my Shawarma Spice blend. Then coat with crushed pork rinds that have some of my Seafood Spice blend added to it. Then I bake 20 minutes at 450║. Mmm Mmm good!

Last edited by buttoni; 09-03-2013 at 09:59 AM..
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Old 09-04-2013, 08:27 PM   #34
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Posh Squash

2 pounds yellow squash, crookneck
2 eggs
1 cup mayonnaise
1 small onion, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon thyme
3/4 cup grated Parmesan cheese
1 Tablespoon butter
salt and pepper, to taste

Cut off stem and blossom ends of the squash. Scrub but do not peel the squash. (If squash isn't young, and just-picked, skin may not be tender. In that case, you may want to pare the squash before slicing.) Cut into 1/2" slices.

Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. (I steam, rather than boil, the slices.)

Beat eggs, blend in the mayonnaise, onion, green pepper and thyme. Stir in the well-drained squash and season to taste with salt and pepper.

Spoon into 2 1/2 quart casserole, sprinkle with the Parmesan Cheese and dot with butter.

Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.

Per Serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium.
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Old 09-07-2013, 08:21 AM   #35
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Quote:
Originally Posted by Jake View Post
Sauteed in butter with about a tablespoon of Worsterchesire sauce, and some parsley, oregano, garlic to taste.
I tried this last night and it was really good. I was a little scared of the worcestershire sauce, but it was mild and nice and added a nice flavor.
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Old 09-13-2013, 02:54 PM   #36
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bump for more recipes
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