Roasted Summer Squash
Makes 6 servings (1 squash per serving)
2 pounds yellow squash (about 6 small squash)
2 tablespoons olive oil
¼ cup grated Parmesan cheese
Black pepper, to taste
Heat oven to 400 F. Slice squash lengthwise and place on a rimmed baking sheet. Mix olive oil and Parmesan in a small bowl. Using a small spoon spread a dollop of the mixture onto the flat surface of the squash. Roast for 25-30 minutes until cheese is slightly brown.
Enjoy hot, cold, or room temperature.
For 1 squash = 87 calories, 6.5 g fat, 1.7 g saturated fat, 5.3 g carbohydrates, 2.6 g sugar, 4.1 g protein, 1.7 g fiber, 81 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes