Pan-Seared Balsamic Baby Squash
by jherzog
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INGREDIENTS
- 6 summer squash ; 4-5" long, 1" diameter
- olive oil
- 1 pinch salt
- balsamic vinegar
INSTRUCTIONS
Gently wash and halve squash.
Heat a small amount of oil, just enough to make your pan shiny, over high heat.
When very hot, add squash cut side down. Press on each one to help sear.
Sprinkle with salt.
After several minutes (do not move squash), the squash should be golden brown on their cut side. When all squash are browned toss a bit to coat in remaining oil and salt in the pan (add a bit if needed). Splash with a small amount of vinegar (1/2 tsp or so, more if you like). It will bubble up and reduce, lightly coating the squash. Serve immediately.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1188g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 195 | ||
| Calories from Fat: 22 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.4g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2350.2mg | 81 % | |
| Potassium 3087.5mg | 81 % | |
| Total Carbohydrate 40.3g | 12 % | |
| Dietary Fiber 12.9g | 52 % | |
| Sugars, other 27.4g | ||
| Protein 14.3g | 20 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 195
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