Mushroom Squash Saute’


  • 8 oz. mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tsp. olive oil
  • ¾ cup veggie broth
  • 2 yellow summer squash, quartered and sliced
  • 1 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 2 tsp. fresh chopped parsley
  • 2 tsp. fresh chopped chives


  1. In large skillet, heat oil on med heat.
  2. Add mushrooms and garlic, sauté till browned, keep covered to maintain juices.
  3. Add ½ of the veggie broth to deglaze pan.
  4. Add squash, vinegar, remainder of the broth, and salt & pepper.
  5. Sauté till squash is al dente’.
  6. Add parsley and chives and serve.

Notes: This is a good lo fat and lo carb side dish. For a richer version of this recipe, add 1 tbsp. butter with the oil at the beginning.

Serves: 4-6

Credit: Camille Van Sant