Last week, my husband was out of town, so I ended up cooking for myself for a few days. On Wednesday, when I picked up our CSA share, I decided to make myself a quick vegetarian dinner since I had an abundance of veggies from both the CSA and garden that I didn’t want to spoil. My husband is a good sport about eating vegetarian dinners, but it’s definitely not his favorite, so I find myself cooking vegetarian meals for myself when he is out of town.
From our CSA, we have been getting beautiful tomatoes each week. I was delighted to have one last week for my squash skillet! Additionally, I decided to use some of the yellow squash and jalapeño from our garden. In the end, the dish was absolutely delicious and was really filling, even though it was all vegetables. It was a perfect choice for the Penny Pinching Pantry Raid since half of the vegetables were “free” from my garden! As an added bonus, it only took me a few minutes to make, which was great since I was just cooking for myself.
Vegetarian Tomato and Squash Skillet
(This was approximately one serving for my dinner and would serve two as a side dish)
- 1 tablespoon extra virgin olive oil
- 1 jalapeño, seeded and minced
- 1 large clove garlic, minced
- 1 small yellow squash, cut in half lengthwise and sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Kosher salt
- Freshly ground pepper
- 1 tomato, diced
- 1 tablespoon fresh cilantro, chopped
Heat the olive oil, jalapeño, and garlic in a skillet over medium heat. Cook until the garlic is fragrant.
Add the squash to the skillet and season with the cumin, chili powder, salt, and pepper. Continue to stir fry for 4-5 minutes, until the squash is tender and cooked.
Add the tomato and cook for an additional minute, until the tomato is heated through. Serve garnished with the chopped cilantro.