Creole Style Summer Squash
This one is a good one for when you have larger squash (i.e., not the baby ones). While I have it as a side, if you’re a vegan, this one makes a nice main course as well.
Summer Squash Creole
Ingredients
- 1 Medium-size summer squash (around 1.5lbs)
- Vegetable oil
- Creole sauce (see below)
Creole Sauce
- 3 Tbsp vegetable oil (or fat)
- ½-Cup green bell pepper, finely chopped
- ½-Cup Onion, finely chopped
- 1 Clove garlic, finely chopped
- 2½-Cups tomatoes, stewed or canned
- 1 Tsp chili powder
- 1 Tsp sugar
- 1 Tsp Bay leaf
- Pinch of ground clove
- Pinch of salt
- 1/4 Tsp black pepper
Instructions
- Heat oil in a heavy skillet, add green pepper, onion and garlic.
- Simmer about 5 minutes or until soft but not browned.
- Add remaining ingredients and continue cooking over low heat 30 – 40 minutes until thickened.
- Set aside and prepare squash.
- Thinly slice the squash and fry it until it starts to brown in the skillet with the oil
- Grease a casserole dish and layer in the fried squash
- Pour Creole sauce over and place in 375° oven for 25-30 minutes
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