Yellow Squash with Peanuts
Brighten up your table with this vibrant and flavor-packed recipe for Yellow Squash with Peanuts, a deliciously satisfying dish featuring tender, perfectly sautéed squash paired with the nutty crunch of toasted peanuts. Infused with aromatic garlic, onion, and a fragrant blend of ground cumin and turmeric, this quick and easy 25-minute recipe delivers a delightful balance of earthy spices and refreshing citrus notes from a touch of lemon juice. Finished with fresh cilantro for a burst of herbaceous flavor, this dish is as versatile as it is nutritious, making it the perfect side dish or light vegetarian entrée. Ideal for weeknight dinners or summer gatherings, "Yellow Squash with Peanuts" celebrates the best of seasonal produce with unique textures and bold, wholesome flavors.
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Recipe Information
Ingredients
- 4 small yellow squash
- 0.5 cup raw peanuts
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small onion
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground turmeric
- 0.75 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 1 teaspoon lemon juice
Instructions
Wash the yellow squash thoroughly and slice them into thin rounds about 1/4 inch thick.
Peel and mince the garlic cloves. Finely chop the onion.
Roughly chop the peanuts and set aside.
Heat a large skillet over medium heat and pour in the olive oil.
Add the chopped peanuts to the skillet and toast for 2-3 minutes, stirring constantly, until they are golden and fragrant. Remove the peanuts from the skillet and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced yellow squash to the skillet and sprinkle with ground cumin, turmeric, salt, and black pepper.
Cook the squash for 5-7 minutes, stirring occasionally, until it becomes tender but still slightly firm. Avoid overcooking to maintain texture.
Stir in the toasted peanuts and cook for an additional 1-2 minutes to combine the flavors.
Remove the skillet from heat and drizzle the lemon juice over the squash. Toss to distribute evenly.
Garnish with chopped fresh cilantro and serve warm as a side dish or light entrée.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 26.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
