Sunny Spanish Squash
Serves 4
This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch.
1 onion, sliced
2 cloves garlic, minced
4-6 cups sliced summer squash
2 tsp. Pimenton (smoked Spanish paprika)
2 tablespoons water or broth
1/2 package vegetarian chicken strips (optional)
1 tomato, diced
1/4 cup chopped roasted red pepper
2 tablespoons chopped basil
Smoked or regular salt
Sauté the onion and garlic for 1-2 minutes in a dry pan (or if you don’t follow a no-fat diet, add 2 teaspoons olive oil). Add the squash, pimenton and 2 tablespoons of water. Add the chicken strips. Stir and cover for 3-4 minutes. Add the tomato and roasted pepper. Cook until the tomato breaks down. Add the basil and smoked salt. Serve hot over brown rice, quinoa or whole wheat pasta or wrap in a whole wheat tortilla.
© 2006 The Veggie Queen™, Jill Nussinow, M.S., R.D
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