Sauteed Squash & Sweet Potato Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Rosemary, dried 1 tbsp Extra Virgin Olive Oil 3 sweetpotato, 5" long Sweet potato 1 small Onions, raw 2 medium Zucchini, baby 2 small Summer Squash .5 tsp Pepper, black
Dice all veggies into small cubes (1/4 inch).
In a large skillet on medium-high, heat EVOO. Add potatoes and rosemary and saute for 5 minutes; cover and cook for 8 minutes more. Stir in onion, zucchini, yellow squash and black pepper. Cover and cook for 7-8 minutes, until squash is softened.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUANSGUERA.
In a large skillet on medium-high, heat EVOO. Add potatoes and rosemary and saute for 5 minutes; cover and cook for 8 minutes more. Stir in onion, zucchini, yellow squash and black pepper. Cover and cook for 7-8 minutes, until squash is softened.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUANSGUERA.
Nutritional Info Amount Per Serving
- Calories: 154.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.7 g
- Protein: 2.8 g
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