Tuesday, June 7, 2011

Roasted Garlic Squash

Fried Squash doesn't have to be completely battered and deep fried to be amazing. You can do it easily and with less fat and calories with just a skillet. We had some last night with leftover Grilled Pork Chops and an open can of Green Beans, as the pic shows.

The Pork Chops were grilled on Saturday when I was grilling Steaks. I used the same marinade, so not to waste any. Of course it was Ultimate Marinade (search the Blog for recipe) and there was plenty left in the dish after I put the Steaks on the grill. So 4 chops went in and then on the grill too. Might as well cook it for a future dinner since I'm already there!


Ingredients:
6 medium yellow squash - fresh
2 zucchini 
1 medium onion
Roasted Garlic Infused Oil
Seasoned Salt
corn meal
butter

Directions:
Add a little Roasted Garlic Infused Oil to a large skillet-just enough to cover the bottom. Turn the eye on Medium-High Heat (number 7 for me). Wash the squash  and then slice on a cutting board. Slice onion. Put the slices in a medium bowl as you finish each one.


When all have been sliced, sprinkle (not dump) Seasoned Salt and toss around so salt touches each slice. You don't need much and you will see the salt stick to the pieces. Then lightly sprinkle corn meal over the pieces and toss the bowl (or use a spoon to stir) to cover each piece.

Once coated, sprinkle more Seasoned Salt and toss the bowl (or stir with spoon). The oil is hot by now and it's time to cook the squash. CAREFULLY, and SLOWLY pour squash from bowl into the HOT skillet. Once all is in the pan, stir to coat all of the squash with the oil in the pan.

Cover with a lid. Hold the handle with one hand and the lid top with the other and shake back and forth the skillet. The pieces will "shake" to a cover the bottom of the pan. Let cook for about 5 minutes. Lift the lid to stir again while flipping the pieces over to the other side. You will see they are turning brown. Cover for another 2-3 minutes and then stir again. You will know it's done when the pieces are almost limp (not stiff like when you cut it) and the middle is almost has a clear look to it.
Scoop out with a spoon and serve on the plate. Melt 2 TBSP of butter in a dish. Dip a fork in the butter and shake it over the squash. Not a spoon! A fork because it will lightly distribute it like Spray Butter :)