Low Carb Yellow Squash Recipes

Yellow squash recipes are easy and quick, and since yellow squash is one of the tastiest summer squash, 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

Ingredients

  • 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)

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 yellow 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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