Ingredients
1 tablespoon olive oil (or other vegetable oil)
1 small onion
chopped
2 cups summer squash (washed and sliced)
1 cup carrots
thinly sliced
seasonings
to taste
optional (suggested seasonings: garlic powder
pepper
cumin
thyme
basil
or oregano)
Steps
Wash hands with soap and water.
In a skillet (the larger the better), heat oil on medium-high heat.
Add onion and stir fry until onion is clear and begins to brown.
Add carrots and stir until carrots are tender and crisp. Add squash and cook for about 2 minutes. Lower heat.
Add seasonings of choice. Cook for 2 more minutes. Serve as a side dish.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 63 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 24 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 25 mg |
| Iron | 0 mg |
| Potassium | 291 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Summer Squash Stir Fry. Recipe source: Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.