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Sautéed Squash, Tomatoes, and Carrots

  • Author: Michelle Burns
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


Can be used as a side dish or as a topping over polenta


  • 2 ripe tomatoes, chunked, or 1 can diced tomatoes, juice removed
  • 2 large yellow or zucchini squash, or 3 medium patty pan squash, thick sliced
  • 4 carrots, thick sliced
  • 1/4 onion, large pieces
  • 1 sprig fresh basil leaves, chopped
  • olive oil


  • In a sauté pan, heat oil over medium heat.
  • Add squash and carrots and cook about 4 minutes.
  • Add the onion and cook until the onion begins to clear
  • Add the tomatoes and basil, heat until slightly soft and everything is warm
  • Season with salt and pepper to taste
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1.5 cups
  • Calories: 169
  • Carbohydrates: 24.36
  • Fiber: 73
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