My mother in law used to make the best squash and truthfully, that’s how I got hooked on this little veggie…cooked in butter, with a few eggs and topped with cheese – Ahmazing – tasting!!!! Problem is – as delicious as it was it just doesn’t fit into my lifestyle anymore. I saw some delicious bright yellow squash at the farmers market over the weekend and couldn’t help but snag a few up! I’m getting pretty good at taking a healthy spin on things so with a few tweaks this old favorite is back in the weekly rotation – as a new, improved, 21-day fix approved side dish!!!
WHAT YOU NEED:
Makes about 3-4 servings; 1 green container and 1 teaspoon on the 21-day fix meal plan (I don’t count the egg whites towards a red because there is so little!)
- 2-3 large squash, sliced
- 1 small onion
- 1 TBS olive oil
- 3 egg whites
- Sea salt to taste
WHAT YOU NEED TO DO:
Heat the oil over medium heat for about 2 minutes
Add the squash and onion and place the lid on the pan. Cook for about 20 minutes, continually stirring and chopping as the veggies cook. You’ll notice the squash really cook down!
I like to cook it until all the water evaporates, but if you don’t like it cooked as long you could always drain out some water once the squash is cooked to your liking
Move the squash to the side of the pan and add the egg whites – scramble the egg whites and combine with squash. Top with a little sea salt if desired and you’re ready to go!
I love to serve this side with Turkey meatloaf and a baked sweet potato. I also eat it by itself as a side with lunch – you can’t go wrong!