Thanks to Posted by Patricia DiGiacomo of Fit Fare and Cook Local (awesome blog) for this easy recipe.

Ingredients:

1 pint baby squash
1/2 cup chorizo (about 2 ounces)
Olive oil
5-7 Roma tomatoes or three cups of cherry tomatoes
One onion
3 cloves of garlic

Prepare the veggies: Rinse the baby squash and remove any stems. Slice the onion into large chunks and mince the garlic. Chop the tomatoes into large chunks.

Heat a large skillet on medium heat and add a tablespoon of olive oil to the pan.

Saute the onion and garlic until the onion is tender, approximately 5-7 minutes. Add the chorizo and continue to saute, stirring occasionally, until the chorizo starts to brown. Add the baby squash and tomatoes.

Cover, reduce the heat to medium-low, and simmer for 30-40 minutes.

When you’re done, you should have something that looks like this.

While the chorizo in this dish does not make it the lowest fat dish in the world, you can also substitute ground turkey breast and some spices and add a little more olive oil to the pan. Since my goal with this recipe was to see if I could eat squash, I am happy adding a little chorizo to allow me to eat the squash. In the future, I will gradually reduce the chorizo and see if the recipe still works for me.

Next time on “Learning to Like Vegetables”… I just might tackle the little green balls of death - otherwise known as Brussels sprouts!

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