Squash n' Tomatoes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 68.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Squash n' Tomatoes calories by ingredient


Introduction

Every time I make this I use a different amount of veggies....depending on what I have frozen or in the fridge. I freeze my own tomatoes from my garden with peelings on & cook the peelings too for xtra vitamins, etc. Every time I make this I use a different amount of veggies....depending on what I have frozen or in the fridge. I freeze my own tomatoes from my garden with peelings on & cook the peelings too for xtra vitamins, etc.
Number of Servings: 5

Ingredients

    Yellow Squash (fresh or frozen)
    Margarine (your favorite brand)
    Tomatoes (fresh, frozen or canned)

Directions

Wash & chop/dice all veggies. Put in a pan, add oleo and cook til tender or the way you prefer your veggies. If tomatoes aren't very juicey you can add .5 cup of water...but don't add too much or you will have chunky soup.

You can steam squash til tender & just heat thru with tomatoes if you wish, but I like the cooked together flavor best.
Left overs are yummy too.

Vegetarian oleo can also be used....I just prefer the yogurt blend.
Optional - Season to taste with garlic powder and/or herbs such as oregano.

Serving Size: Makes 5 1-cup servings (juice included)

Number of Servings: 5

Recipe submitted by SparkPeople user 7252LOU.