Spiced Yellow Squash and Tomato Stew

Slice squash, green onion, zucchini, and jalapeno (if using). Roughly chop tomatoes.

In a pan, heat oil, add garlic, squash, zucchini, all but 1 tablespoon green onion and saute for 1 minute on high heat. Add chopped tomatoes, all spices, and salt. Mix well and cook for 30 seconds to awaken dry spices.

Add vegetable stock, cover pan with tight lid and let cook on medium heat for 10 minutes or until squash is cooked to your liking. (I prefer when it still has some bite, about 5–8 minutes, depending on thickness of squash.)

Open lid, add lemon juice, taste and adjust salt. Mix well. Serve on side for a healthy veggie-loaded and flavorful side. Enjoy!