Munchie Monday: Quick and Easy Summer Squash For Breakfast

When we (the ladies and I) went to the Flowers Produce Farm last week I discovered crookneck summer squash!  In the past I have turned up my nose at these squashly treats but not any more!

The table under the tent had cantaloupe (something I don't think I will ever eat...), okra, jalapeños, yellow crookneck squash, cucumbers, peeled medium-sized onions, and lots and lots of tomatoes, both nice fat green ones and fully ripe red ones. 

With a few small squashes in hand, I made a perfect breakfast treat: water-sautéed squash and bell peppers.  What I used:

2 small yellow crookneck squash
1 small sweet onion
1/2 green bell pepper
2 small yellow bell peppers

Start heating a heavy skillet over medium heat.  Finely chop all vegetables.  When the skillet is hot, add the onion dice and stir for 1-2 minutes then add the squash and pepper dice.  Stir for a while.  If the vegetables seem to be sticking, add a tablespoon or two of water or vegetable broth.

Cook until everything is nice and soft.  (Or if you like tender crisp, stop cooking sooner!)

Serve with a tiny sprinkling of salt if you want.  This tastes very good.

The squash is on the right.  The food on the left is mashed potatoes with cauliflower bisque on top...also a delicious taste treat.