Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a special favorite. It may be served as is for a side-dish or spooned atop hot cooked brown or white rice for a meatless main dish. Use one type of squash or mix them up. Recipe came from Good Housekeeping magazine years ago.

Ingredients Nutrition

Directions

  1. Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. Cook, covered 12-15 minutes or until tender.
  2. Sprinkle with soy sauce to taste, if desired. Transfer to a serving bowl and sprinkle with cheese.
  3. Note; I have often substituted a 14-ounce can of redi-cut tomatoes for the fresh tomatoes above. You can use canned Italian- or Mexican-flavored tomatoes for a different flavor.

Reviews

(1)
Most Helpful

Good recipe, but I changed it up quite a bit. I used some garlic powder and onion flakes because I had no onion. I used Parmesean instead of Cheddar cheese. Neither my husband nor I liked the "stewed tomato" all that much. I think I'll leave the tomato out next time. Thanks!

Lemon Drop August 03, 2009

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