diet dishes, Mains, Poultry, Vegetables

Summer Squash Stew

I invented this stew tonight, it went great with the homemade bread I made.


  • 2 green Mexican Squashes, chopped
  • 2 yellow squashes, chopped
  • 1/2  onion, chopped
  • 3 cloves garlic, minced
  • 2-3  Roma tomatoes, chopped
  • 1/2 tbsp paprika
  • 1/2 tsp thyme
  • 2 chicken thighs (or use chicken stock)
  • 2 bay leaves
  • oil
  • salt & pepper


  1. Brown the chicken in a few tbsp oil and remove from the pan.
  2. Saute the onion with some salt until soft. Add chopped squash, garlic, bay leaves & spices, and tomatoes.  Saute for a few minutes.
  3. Add the chicken back to the pan and cover with water (or chicken broth).  Simmer for 15 minutes.
  4. Serve with crusty bread.

You can also serve this over rice pilaf or mashed potatoes.

I’m using the leftovers to make soup:  Add carrots and a bit more yellow squash boiled with chicken bones/stock and topped with parsley-mint pistou (summer squash soup/pistou recipe & image below from smittenkitchen)


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