Ingredients for Basil Summer Squash
- 1 cup diced cooked beets
- 2 cups diced summer squash
- 2 cloves minced garlic
- 1/2 fresh jalapeno, finely chopped
- 1/2 cup chopped onion
- 1/2 cup packed fresh basil leaves
- 1/2 teaspoon kosher salt
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons water
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How to Make Basil Summer Squash
- Heat 1 tablespoon olive oil in a stainless steel pot over high heat.
- Add 2 cloves minced garlic and 1/2 jalapeno, finely chopped, and stir until garlic begins to brown (about 1 minute).
- Add 2 tablespoons soy sauce, 1 cup diced cooked beets, 2 cups diced summer squash, and 1/2 teaspoon salt.
- Add 2 tablespoons of water to keep the mixture moist.
- Stir occasionally until the squash softens and the sauce slightly thickens (about 3-4 minutes).
- Add 1/2 cup chopped onion and stir until softened (about 2 minutes).
- Add 1/2 cup packed fresh basil leaves and stir until wilted (about 30 seconds).
- Serve immediately over cooked rice, quinoa, or enjoy as is!
Nutrition Information (Approximate per serving)
Sodium
173 g
Sugar
62g
Fat
2g
Carbs
8g
