Trying to eat healthier? Switching to vegan? Start out with these awesome baby squash rounds, topped with delicious capers. Savory, salty and sweet all combined. Parsley brings the salty capers and the creamy baby squash to a happy medium in this recipe. Smart Recipes, American,Vegan Recipes, Vegetables Recipes Vegetables American,Vegan

Baby Squash With Capers & Parsley

Baby Squash With Capers & Parsley Recipe | PT11M Serves 4 Ingredients: 4.5 Tablespoons Olive Oil 2 Pounds Whole Baby Squash 3 Tablespoons Water 6 Tablespoons Capers 4.5 Tablespoons Fresh Parsley 3 Tablespoons Fresh Lemon Juice Using a large skillet, heat the oil over medium high heat then add squash and water. Cover and cook about 4 minutes. Remove cover and stir about 2 minutes. Serve in bowl and top with capers, parsley and lemon juice. Season with salt and pepper.



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