Squash, Green Beans and Spinach Saute for a Gluten-Free Diet
I love to cook this colorful skillet full of some of my favorite veggies, all of which are ideal for a gluten-free diet. Even better, they’re also in season right now so you may be able to find them at your local farm market.
Each is good by itself, but combining them is even better! You’ll have a powerful punch of antioxidants and vitamins if you eat this dish, especially vitamins A, B, C, E, K and folate, not to mention minerals such as potassium, phosphorus, magnesium and calcium.
- 1 Medium (6 to 8” long) Yellow Squash, cut in 1/8-1/4"-wide strips or "shoestrings"
- 1 Small Onion, chopped
- 1 Pound Green Beans, fresh or frozen
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Minced Garlic
- 4 Cups Fresh Spinach, or more, washed
- 1/4 Teaspoon Salt, or Seasoned Salt, to taste
- 1/8 Teaspoon Ground Black Pepper, to taste
Heat oil in skillet over medium-high heat.
Add squash, onion and green beans; cook, stirring often, until nearly tender, about 8-10 minutes.
Stir in garlic and sauté another minute or two.
Add spinach; cook just until heated through and beginning to wilt.
Season to taste.
Toss and serve.
This whole foods, gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, corn-free, dairy-free, egg-free, lactose-free, nut-free, refined sugar-free and soy-free. The low carb combination of vegetarian ingredients is also quick and easy to make.