Roasted Squash

Bees are buzzing, gardens are blooming, and farmers markets are stocked with great produce. It’s the most wonderful time of the year (besides Christmas of course). Getting fresh locally grown produce every week is one of my favorite parts of summertime. If you missed our post on shopping locally check it out at the link.

Zucchini and yellow squash are a favorite in my house because of its versatility. So many different spices, sauces, and ways to cook it. This is a new favorite of mine— Roasted Squash— the best part is that the oven does most of the work.

Roasted squash can accompany quite a few main dishes— Grilled Pork Chops or Stuffed Burgers are a favorite of mine. 

WeightWise Recipe

Print Recipe

Roasted Squash

Course

Side Dish, Vegetable

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 large yellow squash
• 1 large zucchini squash
• 1/2 cup low fat parmesan cheese
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp salt
• 1 tsp black pepper
• 2 tsp olive oil

Course Side Dish, Vegetable Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 large yellow squash 1 large zucchini squash 1/2 cup low fat parmesan cheese 1 tbsp Italian seasoning 1 tsp garlic powder 1/4 tsp salt 1 tsp black pepper 2 tsp olive oil

Instructions

1. Slice the yellow squash and zucchini in half lengthwise, then slice into 1/2 inch chunks.
2. In a bowl mix grated parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
3. Drizzle olive oil over the squash and zucchini, then add to parmesan cheese mixture. Toss until the squash is well coated. Place in a hot oven and cook for about 20 minutes.
4. Serve hot.