● 4 yellow squash (feel free to use zucchini instead, it’s very similar and equally delicious)
● Fresh garlic diced — to taste—I always use a lot
● can of whole or diced tomatoes — if you use whole tomatoes as I did here I smashed them one at a time with my hand as I put them into the dish (yeah, I like to get dirty in the kitchen.) I didn’t want there to be lots of extra water/juices in this dish and since the squash lets off lots of water too while cooking, I only put in the tomatoes and not the juices. I saved the juices in the refrigerator to use in something else. Waste not want not. I will only buy BPA free cans these days
● Salt to taste
● Red chili flakes
● Ghee (or butter) to saute, Olive oil for taste
● Fresh basil
Browned garlic in ghee or butter, tossed in sliced squash and turned the heat up high. Tossed the squash around on the high heat until it started looking a bit wilted. Crushed the tomatoes one by one into the squash. Kept heat high in order keep the liquids coming out of the veggies evaporating.
Toss in salt and red chili flakes to taste as well as the basil. Off season I use my frozen pesto instead of basil. Top with a drizzle of olive oil to taste.
For more extensive information on diet and wellbeing here: Nutrition and Gut Health, mental health and diet