Low Carb Yellow Squash Recipes

Yellow squash recipes are easy and quick, and since yellow squash is one of the tastiest summer vegetables, we grow a lot of it each year. If you have a garden, I highly recommend the Butterstick heirloom seed. This species has a wonderful flavor and it doesn't matter how big the squash gets, the flavor and texture are good. Here a few of my favorite ways to cook yellow squash. Enjoy!

Ellen's Peppery Yellow Squash Recipe

1/2 of a large white onion, sliced and chopped
3-4 tablespoons butter or olive oil
5 cups yellow squash, quartered and sliced
2 teaspoons black pepper
salt to taste
1/2 cup of shredded colby jack (optional)

DIrections

In a large skillet over medium heat, heat the butter or olive oil and add the onion.
Cook the onions for about 5-10 minutes or until they are softened.
Add the squash and stir to mix, then cover and let cook for 15-30 minutes, stirring occasionally, until the squash is softened.
Add the pepper and salt and cook for a few minutes more.
Serve as is or sprinkle the cheese over the top of the squash and let melt, then serve.

Makes 4 servings.

Nutrition for entire recipe without cheese: 562 calories, 47 g fat, 25 g net carb, 9 g protein.
Nutrition for 1 serving without cheese: 140 calories, 12 g fat, 6 g net carb, 2 g protein.
Nutrition for entire recipe with cheese: 778 calories, 65 g fat. 26 g net carb, 23 g protein.
Nutrition for 1 serving with cheese: 195 calories, 16 g fat, 6 g net carb, 6 g protein.

Most yellow squash recipes can be made better with the addition of a spice or two. Basil, thyme and tarragon are all great additions, and coriander and cumin are great as well.

Yellow Squash with Basil

Ingredients

1 tablespoon julienned fresh basil leaves
1 clove garlic, minced
1 tablespoon lemon juice
3 tablespoons butter or olive oil
4 cups yellow squash, quartered and sliced
salt to taste

Mix basil, garlic and lemon juice in a small bowl and set aside. In a large skillet over medium heat, heat the butter or olive oil and add the squash. Cover and let cook for 15-30 minutes, stirring occasionally, until the squash is softened. Remove from the heat, and add the basil mixture and salt and mix. Serve warm.

Makes 4 servings.

Nutrition for entire recipe: 386 calories, 35 g fat, 6 g net carb, 6 g protein.
Nutrition for 1 serving: 97 calories, 9 g fat, 3 g net carb, 2 g protein.

These squash recipes are my favorites, but I encourage you to come up with your own. Tomatoes are a great addition to summer squash, and oregano goes well with it too. The basil recipe above would be excellent with some chopped roma tomatoes added for the last 5 minutes of cooking time.

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