The cupboards and fridge are getting a little bare here but I am determined not to go to the store!  Here is what I pulled together for dinner tonight…

Sautéed Squash with Chickpeas – Serves 3

Prep time: 5 minutes  Cook time: 15 minutes


  • 1/2 medium sweet yellow onion or red onion, chopped
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 3 medium summer squash, diced
  • Splash of olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup crumbled feta
  • Splash of balsamic vinegar to taste


  1. Prep your veggies, chopping the onion, mincing the garlic, and slicing up the squash.
  2. Spray a large frying pan with non-stick spray and add a splash of extra virgin olive oil as desired.  Saute the chopped onion over medium to medium high heat for a few minutes until the onion starts to soften.
  3. Add the squash and minced garlic and cook about 5 minutes, stirring occasionally, until squash begins to soften.  I add a few tablespoons of water throughout the process to allow the squash to steam a bit more and not burn.
  4. When squash is softened, add the chickpeas, oregano, basil and heat for a few more minutes.
  5. Serve over brown rice, couscous, whole wheat pasta, or quinoa and top with feta.  I add a few splashes of balsamic vinegar to my portion to kick up the flavor a bit.  Enjoy!

My portion for dinner served over leftover quinoa


Some ideas to customize:

– Add other veggies… mushrooms, red or yellow peppers, and eggplant would be especially good!

– Adjust seasonings to taste or use fresh herbs

– Top with parmesan instead of feta

– Leftovers make the perfect lunch, cold or warm, or in a wrap with hummus and spinach

What did you have for dinner?  Any good ways you are using squash now?