Sautéed Summer Squash with Onions

Ingredients and Instructions:

8 Summer Crookneck Yellow Squash

1 Large Vidalia Onion

1/4 cup Almond Oil

To Taste: Sea Salt, White Pepper, and Black Pepper

Wash, Trim, and Slice the Squash. I like to slice the squash in half lengthwise and then slice into pieces.
Cut the onion in half and slice into rings. Add all ingredients to a sauté pan and cook, covered, on medium high heat for approximately 20- 30 minutes – until tender. 

Healthy Highlights Summary:

Summer Squash – The Health Benefits of Summer Squash

Summer squash is high in antioxidants and carotenoids, particularly lutein and zeaxanthin.  These types of carotenoids have a special benefit for eye health and may help to ward off macular degeneration and cataracts.  Lutein and zeaxanthin also help to protect cell integrity from free radicals. Summer squash is a good source of Vitamin C, manganese, magnesium, Vitamin A, potassium, and copper.

Onions – The Health Benefits of Onions

Onions are high in polyphenols and flavanoids.  Quercetin, a type of flavanol, has garnered a great deal of attention over the years due to it’s’ ability to hamper histamine production and release, thereby making it a natural anti-inflammatory.  The release of histamines is the body’s natural reaction to allergies.  Inhibiting the release of histamines can improve a person’s “over-reaction” to allergens.   Quercetin is most concentrated in apple peels, green tea, and red onions, and to a lesser degree in other onion varieties.  There is research that may indicate a possible link between higher flavanoid consumption and lower pancreatic cancer occurrences.  Onions are also good source of chromium.