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Lightly Steamed Summer Squash

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Today is 11.11.11! and I’m going to share this blast from the past post. Last night I had a very light dinner of honey toast, cucumber slices, cottage cheese, and some of my homemade fermented sauerkrautSA. It was just what I needed. This light dinner inspired me to share of another light dinner I enjoyed last October. It was a yellow summer squash that I had almost chalked up to being too hard to eat at all. I decided instead of spiralizing it and eating it raw, I would lightly steam it. I still remember the flavor today, light but very flavorful, seasoned with olive oil and Italian seasoning. I wonder if I can still scrounge up a summer squash somewhere.

Lightly Steamed Summer Squash


    • 1 medium yellow summer squash, peel, remove ends, cut in half and remove seeds
    • 1 Tb extra virgin olive oil
    • 1 Sm or Md tomato, sliced
    • 1-2 tsp Italian Seasoning
    • 1-2 tsp Sesame Seeds
    • Salt and Pepper to taste


    1. Begin with the squash by removing the ends and peeling. Cut the squash in half and remove the seeds. Chop into slices sized to your preference. Lightly steam by adding a 1/4" layer of water to the bottom of your frying pan with your squash and steam for less than 3 minutes. * Note, most of my pieces were still a little crunchy. Toss with remaining ingredients and enjoy!

    It’s almost the weekend, are you doing anything fun? I don’t have big plans but a little bird put it into my head that I should make a raw vegan gingerbread house. Challenge….okay! I’ve started to map out the ingredients in my head. Stay tuned.


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