“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.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

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.

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