I cook for fairly picky eaters. My husband hates things like olives, asparagus, artichoke, whole grains, rice, peppers, celery, eggplant and especially squash. My mom and sister, the other people I cook for, also dislike squash, along with various other strange things (like onions and rice, how do you not like onions or rice??).
As far back as I can remember, my gramma has grown yellow squash and zucchini in her garden. She and I are the only ones that love squash, so, even as a younger kid, I was slicing up the squash and cooking them (usually boiled with butter) all for myself. I really have tried to get others to like the stuff, but I'm currently 0-4, so I've given up. I'll keep the squash for myself and I will enjoy every last bite.
Penne with Ham, Squash and Green Beans
1 medium onion, about 180g, chopped (75.5)
2 med. cloves garlic, chopped (5)
3 small zucchini, about 400g., 1/4 inch slices (64.5)
1 med. yellow squash, about 200g (33)
3/4 c. (150g) frozen carrot slices (an experimental buy, fresh is preferred) (61)
2 handfulls fresh french green beans, about 236g (73)
6 ham slices, cut into squares (240)
5 oz. pasta, about l40g., prepared (525)
1 TB plus 2 1/2 tsp. olive oil (220)
1 tsp. fresh thyme, chopped (1)
zest of 1 lemon
salt and pepper
In a nonstick pan, saute the onion, in 1 tablespoon + 1 teaspoon of olive oil, making sure to season with salt and pepper. After about 5 minutes, add the garlic and thyme and cook for about 1 minute - just to take the edge off the garlic; stir in the lemon zest and add the onion mixture to the cooked, drained pasta, combining well.
In the same pan, brown the ham and then add to the pasta. Still using the same pan, saute all of the vegetables (I sauteed them individually, each veg in 1/2 tsp. oil) until tender, and add them to the pasta. With the carrots and green beans, I place them in a zip baggie and microwave the carrots for about 7 minutes, and the green beans for about 4 minutes, then saute. Make sure to salt and pepper each layer as you go. Combine all ingredients, taste for salt, and serve warm or at room temperature.
1298 total calories, 5 2-cup servings, 259.6 calories per serving.
I've been tagged by Kalyn, so I'll work on that and post it a bit later.