Rice With Squash & Cumin

5 to 6 assorted small squashes, zucchini, yellow summer squashes, patty pans
1/2 cup olive oil
1 medium yellow onion, peeled and diced
2 cloves garlic, peeled and crushed
2 tsp ground cumin
1 to 2 tsp salt
1/2 tsp freshly ground black pepper
2 cups cooked rice, (aromatic is nice)
1 bunch parsley leaves, washed and chopped roughly

1) Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. 

2) Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. 

3) Add rice and chopped parsley and adjust seasonings. Serve immediately. 

Review:  I used bulgur instead of rice, to keep the GI index low.  Mike and I weren't big fans of this dish.  There was too much parsley and not enough flavor.   Well, maybe not enough of the right flavors.  I do believe cumin and parsley is not a good combination.  This dish will need some tweaking, which will require a bit of thinking.