PCOS Friendly Herb-Sautéed Yellow Squash
Golden, tender squash rounds sautéed in coconut oil with garlic, turmeric, and fresh herbs — this is the kind of simple vegetable dish that genuinely earns a spot in your regular rotation. Turmeric and ginger are both celebrated for their anti-inflammatory properties, making them a natural fit for a way of eating that prioritizes keeping inflammation in check and supporting hormonal balance. Coconut oil brings a subtle richness to the pan while helping those fat-soluble compounds in the spices absorb more effectively. The trick to getting that gorgeous golden sear is patting the squash completely dry before it ever hits the skillet — a small step that makes a big difference in texture. Fresh parsley, thyme, and a bright hit of lemon juice go in right at the end, so all that herby freshness stays vivid and alive rather than wilting into the background. It comes together in one skillet with no complicated techniques, which means a nourishing, blood-sugar-friendly side dish is never far away on a busy weeknight.
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Learn more →Ingredients
4 servings
- 1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1–2 tsp fresh lemon juice
Instructions
- 1
Pat the squash rounds dry with a paper towel — excess moisture will steam rather than sauté them.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
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