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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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