During squash season, we cook squash almost everyday. We have many different ways we fix it. We’re so thankful that it’s such a versatile fruit. We call it the ‘chicken of the garden‘ (our little play on the tuna phrase ‘chicken of the sea’)
Here lately our most favorite way of fixing it is in a stir fry with fresh herbs, onions, potatoes and spinach. The only thing that isn’t fresh is the olive oil that we put in the skillet and a sprinkle of salt. It’s really good.
Squash, Spinach, Potato & Onion Stir fry
potatoes – peeled and cut into strips
onions – peeled and chopped
squash – cut into strips
spinach – chopped
fresh parsley – chopped
fresh basil – chopped
salt to taste
Mix everything up in a bowl.
Over med-high heat, in a large skillet or wok, put a couple tablespoons of olive oil.
When skillet is hot, pour in the bowl of vegetable & herbs.
Cook until potatoes are done.
Remove from heat,
let rest to cool for 5 or 10 minutes,