Squash Skillet Recipes

Steps:

• Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
• Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

Steps:

• In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
• Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Steps:

• Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
• Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
• Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

Steps:

• In a medium-large skillet, heat oil and then add onions and zucchini.
• Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
• Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.).
• Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
• Serve topped with fresh grated parmesan cheese.

Steps:

• Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.
• While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.
• Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.

Steps:

• In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.