Food recipes
Baby Squash with Capers and Parsley
Baby Squash with Capers and Parsley Ingredients: oil, olive, salad or cooking seeds, pumpkin and squash seeds, whole, roasted, without salt water, bottled, generic capers, canned parsley, fresh lemon juice, raw Direct...
Baby Squash with Capers and Parsley
Ingredients:
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
capers, canned
parsley, fresh
lemon juice, raw
Directions:
Heat oil in large skillet over medium-high heat.
Add squash and water.
Cover; cook squash until almost crisp-tender, about 4 minutes.
Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes.
Transfer to bowl.
Add capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve warm or at room temperature.
Ingredients:
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
capers, canned
parsley, fresh
lemon juice, raw
Directions:
Heat oil in large skillet over medium-high heat.
Add squash and water.
Cover; cook squash until almost crisp-tender, about 4 minutes.
Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes.
Transfer to bowl.
Add capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve warm or at room temperature.