Yellow Squash Oreganato Recipes

YELLOW SQUASH OREGANATO

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
• Cook, stirring frequently, until onion is lightly browned, 8 to 10 minutes.
• Add squash. Sprinkle evenly with oregano, salt and pepper.
• Cover and cook until squash is lightly browned and tender-crisp, 5 to 7 mintues. Turn squash several times while cooking to brown both sides.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

YELLOW SQUASH DINNER

Steps:

• in alarge saucepan, cook squash, onion and grated carrots in slightly salted water, until crisp.
• Immediately while it is still hot, stir in cream cheese until it is completely melted.
• Add pimento, sour cream, cottage cheese, monterey jack cheese, and 4 tablespoons melted margarine, and mix very well.
• Stir in 1/2 of the stuffing mix, and the seasoning package that comes with the mix, and stir into squash mixture.
• Spoon into lightly greased 3 quart baking dish.].
• Sprinkle remaining stuffing over the top, & drizzlespread remaining margarine over the top.
• Bake uncovered in preheated oven for 35 minutes.

GRILLED YELLOW SQUASH WITH OREGANO

Steps:

• Mix everything except the squash together, then brush on the squash and grill on medium heat, turning often, until squash is tender.
• Brush on more of the oil mixture during grilling.
• Serve hot.

GRILLED YELLOW SQUASH WITH OREGANO

Steps:

• Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the orégan, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.