Candida Diet Friendly Peppered Sautéed Yellow Squash
Yellow squash is one of those vegetables that deserves way more credit than it gets, and this sautéed version proves it. The rounds get a proper golden sear in olive oil before being finished with fragrant garlic, fresh thyme, and a bright hit of apple cider vinegar that ties everything together beautifully. That splash of vinegar is a smart move here — it adds complexity and a gentle tang without relying on anything that could feed unwanted yeast or disrupt a careful eating plan. Fresh parsley scattered on top keeps it vibrant and herbaceous right up until the moment it hits the table. The whole dish comes together in under 20 minutes and serves four, making it an easy weeknight side that never feels like a compromise. Optional red pepper flakes add a little heat if you want it, but the garlic-herb base is already deeply satisfying on its own.
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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 olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pat the squash rounds dry with paper towels, then season with the salt and pepper.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the squash in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are golden at the edges.
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