Stir-fried Squash and Zucchini

As the leaves change color and the air turns crisp, there's nothing quite like the comfort of a warm, hearty dish featuring one of fall's most versatile vegetables: squash. With its rich, earthy flavors and a multitude of varieties, squash is a staple in many kitchens during the autumn months.

From the nutty sweetness of butternut squash to the unique texture of spaghetti squash, each variety brings its unique qualities to the table. Acorn squash, with its distinctive ridges and sweet, tender flesh, is perfect for stuffing or baking. Kabocha squash, with its rich, sweet flavor, is excellent in soups and purees.

Today, we're sharing a simple yet delicious side dish that showcases the natural flavors of squash, making it the perfect accompaniment to any quick dinner. This recipe is particularly great for those with a busy lifestyle who still want to incorporate a nutritious and tasty meal into their routine.

This dish not only brings a burst of color to your plate but also packs a punch of health benefits. Squash is loaded with vitamins, minerals, and antioxidants that can help reduce oxidative stress, potentially aiding in cancer prevention.

So next time you're looking for a quick, healthy, and comforting side dish, give this stir-fried squash recipe a try. It's a delightful way to enjoy the bounty of fall's harvest and add a nutritious boost to your meal any time of the year.

Here's a quick and easy stir-fried squash recipe that you can whip up in no time:

Ingredients:

- 1 cup sliced yellow squash

- 1 cup sliced zucchini

- 1 cup sliced white onion

- 1 diced tomato

- 2 garlic cloves, minced

Seasoning ingredients:

- 1 tsp soy sauce

- 1/2 tsp salt

- 1 tsp sugar

- 1 tsp mushroom seasoning

- 1/8 tsp black pepper

Other items:

- 1 scallion, sliced into 1-inch pieces

- 1 tbsp olive oil for stir-frying

Directions:

1. Heat the olive oil in an 8-inch wok over medium heat.

2. Add the onions and sauté until soft and translucent, about 5 minutes.

3. Stir in the garlic and cook for an additional minute.

4. Add the tomatoes, zucchini, and squash to the wok.

5. Sauté everything together for about 8 minutes, or until the vegetables are tender but still have a bit of crunch. Season with all the seasoning ingredients and adjust the taste to your family's liking.  

6. Add the green onion on top and make a quick stir and turn off the heat.

Enjoy!!