asian squash
Diabetic-Friendly, Recipes, Side Dishes

Steamed Asian Sesame Squash — An Easy Veggie Side Dish


We don’t generally like steamed vegetables.  They are usually rather tasteless and are frequently too mushy.  Colleen burned out on steamed vegetables during her strict diet years, and the only steamed vegetable I ever liked was steamed broccoli with not-so-healthy cheese sauce.  But during a recent search for a new Asian(ish) vegetable side dish (other than the standard stir fry, or our Thai Peanut Green Beans,  or Asian Grilled Asparagus) I stumbled across a recipe for “Sesame Steamed Zucchini”.  It sounded pretty good, and really easy, so I printed it for later use.

Then a week or two ago, I got home early for work, and decided to surprise my wife by picking up some salmon to smoke, instead of the leftovers we originally had planned for dinner before heading to our small group Bible Study that night (we usually don’t have time to cook a fresh meal on those nights).  I paired it with some wild rice with onions and mushrooms, and I suddenly remembered the zucchini recipe, and thought that would be a nice and easy side dish that would pair well with the salmon and rice.  Turns out (as usual…) I was right!

I used yellow squash and zucchini for a little more color, and added some crushed red pepper for a bit of a kick, and it was great!  We have already done it again, and it is destined to be a regular part of our rotation in the future for a variety of dishes, whether it be Asian, grilled, or even baked.

Raw materials for Asian steamed sesame squash.
In the steamer basket.
The tasty mixture that keeps this dish from being another horrible steamed vegetable.
Steamed! Be careful not to over-steam into a mushy mess.
Ready to serve!
Asian Sesame Steamed Squash
Weight Watchers Info: 2 PointsPlus per 1 cup serving. 7 carbohydrates per serving.
Recipe type: Side Dish
Cuisine: Asian
Serves: 2
  • 1 Small/medium zucchini
  • 1 Small/medium yellow squash
  • 2 Tsp sesame oil
  • ½ lemon, juiced (1 tbsp)
  • 1½ Tsp sesame seeds
  • 1 Tsp reduced sodium soy sauce
  • ¼ Tsp crushed red pepper (optional)
  • Dash Salt and Pepper (to taste)
  1. Slice zucchini and squash lengthwise, then cut into ½ inch half moon slices.
  2. Place in steamer basket in saucepan.
  3. Bring to a boil, cover, and steam 5-7 minutes (If you prefer it less squishy, aim for 5)
  4. While steaming squash, mix oil, lemon juice, sesame seeds, soy sauce, red pepper flakes, salt and pepper in small measuring cup.
  5. Transfer steamed squash to serving bowl.
  6. Pour sesame mixture over the top and toss to coat.
  7. Serve!
Serving size: 1 cup.
Nutrition Information
Serving size: ½ recipe Calories: 85 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 7g Sugar: 2g Sodium: 405mg Fiber: 2g Protein: 2g Cholesterol: 0mg

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