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Yellow Squash On Red Onions Recipe
|Small yellow squash||1 Pound|
|Vegetable oil||2 Tablespoon|
|Red onion||1 Large, thinly sliced|
|White wine vinegar||2 Teaspoon|
|Dried tarragon leaves||1⁄2 Teaspoon, crushed|
|Chopped chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 498 Calories from Fat 268
% Daily Value*
Total Fat 31 g48%
Saturated Fat 4 g19.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2.8 mg0.1%
Total Carbohydrates 49 g16.3%
Dietary Fiber 12 g47.8%
Sugars 35.8 g
Protein 10 g19.9%
Vitamin A 15.2% Vitamin C 51%
Calcium 11.1% Iron 6.1%
*Based on a 2000 Calorie diet
Cut tip and stem ends off squash; discard.
Slice squash in half lengthwise; cut into 1-inch chunks.
Heat oil in large skillet over medium-high heat.
Separate onion slices into rings.
Cook and stir onion in hot oil until limp.
Stir in vinegar, sugar and tarragon.
Add squash chunks.
Cover; cook 5 minutes or until squash chunks are crisp-tender.
Transfer to warm serving dish.
Garnish, if desired.