Best 5 Janets Sauteed Yellow Squash And Spinach Recipes

Are you looking for a delightful and flavorful dish that combines the goodness of sauteed yellow squash and spinach? If so, you've come to the right place! Janet's sautéed yellow squash and spinach recipe is a culinary masterpiece that will tantalize your taste buds and leave you craving for more. Made with fresh, vibrant ingredients and a simple yet effective cooking technique, this dish is a perfect blend of flavors and textures that will impress even the most discerning palate. Get ready to embark on a culinary journey as we delve into the secrets of creating this delectable dish that is sure to become a favorite in your kitchen.

Here are our top 5 tried and tested recipes!

JANET'S SAUTEED YELLOW SQUASH AND SPINACH

Janet's Sauteed Yellow Squash and Spinach image

I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.

Provided by Janet Knowles

Categories Spinach

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 medium squash
1/4 cup chopped sweet onion
2 cups chopped fresh spinach
1 sprig about 1 tbsp chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon chopped roasted garlic
1/2 teaspoon morton's nature seasoning
salt and pepper

Steps:

Heat the oil and garlic over medium heat.
Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
Add in the spinach.
Sprinkle in the Morton Nature Seasoning.
Continue to cook till the spinach is wilted (about another 4 minutes).

SIMPLE SQUASH AND BASIL SAUTE

Simple Squash and Basil Saute image

Provided by Food Network

Categories main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

YELLOW SQUASH AND CORN SAUTE

Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories Summer Squash Side Dishes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON

Sauteed Yellow Squash With Carrots and Tarragon image

This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!

Provided by Pianolady

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces carrots, cut into small dice
1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
2 tablespoons thinly sliced shallots
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground white pepper
1 tablespoon chopped fresh tarragon

Steps:

Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.

Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5

Tips:

Choose tender yellow squash for sautéing to ensure a quick cooking time and a slightly crisp texture.
Slice the squash into thin, even-sized pieces to promote uniform cooking.
Use fresh spinach leaves for the best flavor and texture. If using frozen spinach, thaw it completely before cooking.
Add a splash of water or vegetable broth to the pan if the mixture starts to stick to the bottom.
Season the dish to taste with salt, pepper, and any other desired herbs or spices.
Serve sautéed yellow squash and spinach as a side dish, main course, or as a filling for omelets, tacos, and burritos.

Conclusion:

Sautéed yellow squash and spinach is a simple yet flavorful dish that can be enjoyed as a side dish or main course. It is a great way to incorporate more vegetables into your diet and is also a good source of vitamins, minerals, and antioxidants. With its vibrant colors and delicious taste, this dish is sure to be a hit at your next gathering. So, gather your ingredients and give this recipe a try – you won't be disappointed!