Spicy Summer Squash

Summer squash is most definitely on my “Top 3 Favorite Veggies” list, right alongside zucchini and brussels sprouts.  Because all normal people keep lists of their fave veggies, right?  In any case, this recipe is a kicked-up version of one my mom made for us growing up, that I OBVIOUSLY loved (see “Top 3 Favorite Veggies” list above).  You’ll dig it, too.

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1 lb. summer squash

1/2 yellow onion; thinly sliced

1 tbl. coconut oil

1/2 tsp. salt

1/2 tsp. fresh ground pepper

3/4 tsp. garlic powder

1 tsp. fresh thyme; roughly chopped (or 1/2 tsp. dried thyme)

1/2 – 1 tsp. red chili flakes (how hot can you handle?!?)

Make it:

Melt the coconut oil in a large skillet over medium-high heat.  When it’s shimmering and slides easily across the pan – like body oil on a Brazilian lady – it’s time to get cookin’.  Add the onion and squash and reduce the heat to medium, stirring every minute or so.  The goal is for the squash to start browning and the onion to soften.  Once the veggies have achieved said softness and brownness, add in all the seasonings, stir, and sauté a couple minutes more until all the flavors have combined.  Serve hot (and spicy) because that’s how you roll.

Serves 2-4 (I won’t judge if you eat it all yourself).

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