Food recipes
Baby Squash With Capers And Parsley Recipe
Baby Squash With Capers And Parsley Recipe 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...
Baby Squash With Capers And Parsley Recipe
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 in squash and water.
Cover; cook squash till almost crisp-tender, about 4 min.
Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min.
Transfer to bowl.
Add in capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve hot or possibly at room temperature.
Serves 10.
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 in squash and water.
Cover; cook squash till almost crisp-tender, about 4 min.
Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min.
Transfer to bowl.
Add in capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve hot or possibly at room temperature.
Serves 10.