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Skillet Squash and Potatoes

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper—a great side dish for any entree and a complement to other vegetables as well. —Bonnie Milner DeRidder, Louisiana
  • Total Time
    Prep/Ttotal Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 small potato, peeled and thinly sliced
  • 1/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small yellow summer squash, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika

Directions

  • 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.
Nutrition Facts
1/2 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein.

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