Whole 30 Herb-Sautéed Yellow Squash

Total time18 min

Prep time8 min

Cook time10 min

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Ingredients

4 servings

1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
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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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