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Sauteed Squash with Sunflower Seeds
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large nonstick skillet set over medium heat, combine the oil, garlic, and pepper flakes. Cook, stirring occasionally, for 2 to 3 minutes, or until the garlic begins to turn golden. Add the squash and salt. Toss to coat. Cover, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally, until the squash begins to break apart.
Uncover the pan and increase the heat to medium. Cook 10 to 12 minutes longer or until the liquid is almost gone. Divide evenly onto 8 plates, sprinkle on the sunflower seeds.
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