Squash Tomato Stir Fry

Squash is one of those vegetables that just doesn't get used as much as it deserves. My favorite member of the squash family is pumpkin, but unfortunately that is very difficult to find at any time of the year other than the fall. I did, however, come across some yellow squash today at the supermarket and grabbed it with the hope of throwing something tasty together. I ended up making a stir-fry, and it turned out fantastically delicious. It was pretty easy and healthy to boot. I hope you enjoy it!

Ingredients:

2 Small Yellow Squash, peeled and cut into quartered chunks

1 Medium Yellow Onion, chopped

2 Large Roma Tomatoes, peeled and chopped into chunks

1 Tablespoon Fish Oil, Thai-style

1 Tablespoon Brown Sugar

1 Tablespoon Salt

1 Teaspoon Paprika

1/8 Teaspoon Cloves

2 Tablespoons Water

1/4 Cup Olive Oil

3 Cups Cooked White Rice

Place the olive oil in a large wok and add the onions and cloves, cooking at medium heat for about 5 minutes. Add the squash, water, fish oil, brown sugar, salt and paprika. Cook at medium-high heat for 15 minutes, stirring once every few minutes. Add the tomatoes and cook for another 15 minutes, or until the squash is soft and the tomatoes have nearly disintegrated.

You can either serve the squash over the rice, or you can add the rice into the wok and serve it as a traditional stir-fry.