Yellow Squash & Onions

Summertime is here.

Not officially.  We still have a couple weeks.  But, where I'm at in upstate New York, it already feels like summer with temperatures reaching 80+ degrees already.  One of my favorite things to do, especially when I'm trying to eat well, is grill meat and veggies.

This recipe for squash and onions caught my eye because I felt it was something I could saute in a pan or in a foil packet on the grill.  I like versatile dinner sides like that.

Eating well has always been a struggle for me.  I've always been obsessed and addicted to carbs.  That's what I'm loving about trying all of these new recipes.  Yellow squash is a great way to get a minimal amount of energy-producing carbs in without splurging.  It also makes me feel full without gorging myself on bread and pasta.

I've also found that the heaviness of a lot of carb-heavy foods has the opposite of its intended effect on me.  Instead of filling me with energy, it makes me tired and without ambition.  Something like a potato or squash seems to have the opposite effect.  I'm energized and ready to do all sorts of fun things.  I'm excited to see if this continues as I venture away from grains for good... maybe.

Here's an easy recipe for squash and onions that you can cook a variety of ways, depending on what you're doing or where you are.  As I said, this could easily be sauteed in a pan for an indoor dinner, but in honor of the weather, I'm going to put this in a foil packet and cook it over the grill!
















Yellow Squash & Onions

1 yellow squash, sliced into thin discs
1/2 yellow onion, sliced into thin ribbons
1 tbsp brown sugar
Salt & Pepper to taste
2 tbsp butter, halved

Arrange two large pieces of foil on the countertop.  Use a non-stick spray to grease the foil.

Mix the squash, onions, brown sugar and seasoning in a bowl.  Pour 1/2 the squash mixture into the center of one piece of foil.  Top with 1 tbsp of butter, preferably cut into several pats and arranged over the top of the mixture.  Take the two ends of the foil and bring them up towards each other so they meet.  Fold the ends over to secure the foil over the squash.  Fold up the ends to fully enclose the squash in the foil.

Repeat with the second piece of foil.

Cook over a grill for about 20 minutes.  Serve hot.