Sunday, October 21, 2012
Summer Squash with Tomato Stew
For this recipe, you could substitute Summer squash for zucchini or use a combination of both.
2 teaspoons olive oil
1 medium onion, chopped
4 medium yellow squash, peeled and sliced
1 teaspoon Arabian Spice
1 teaspoon salt
1 (16-ounce) can diced tomatoes
1 teaspoon tomato sauce
1 cup water
In a deep pan, heat the oil and sauté the onions for 2 minutes. Add the squash, salt and seasonings and stir. Leave it to cook for 5 minutes. Add the diced tomatoes, tomato paste, water and bring to a boil. Reduce heat and cook for 20 minutes until the squash becomes tender.
Serve as a side dish or as a meal with rice.