Clean Eating Roasted Summer Squash

I love summer for two reasons. The fruits and the veggies. At no other time of the year do you get as large an assortment of fabulously fresh, juicy and succulent produce.

I have to admit that I hate turning on the oven as much as the next person during the warmest months of the year. But my favorite way to prepare just about any vegetable during the summer is to roast them. I just can’t help myself. And since I don’t have a BBQ (or a back yard to use one in), I inevitably end up turning on the oven again and again to enjoy, in particular, the wonderful array of summer squashes.

My two favorites are zucchini and yellow squash. I just can’t seem to get enough of them. Roast them and serve them together, and I could pretty much survive on squash alone during the summer.

Here’s how I prepare them:

Clean Eating Roasted Summer Squash
(Makes approximately 6 servings)

Please note that measurements for this recipe are approximate. Feel free to adjust amounts to your liking (I personally never measure when I’m making this dish).

Ingredients
4 large zucchini
2 large yellow squash
2 tsp. Garlic powder
1/2 tsp. Pepper
Olive oil – In an oil sprayer
1/8 cup parmesan cheese

Directions

Preheat oven to 350 degrees F.

Step 1 – Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.

Step 2 – Spray a cookie sheet with a light coat of olive oil.

Step 3 – Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.

Step 5 – Spray a very light coat of olive oil over the top of your squash.

Step 6 – Sprinkle your spices, including the parmesan over your squash.

Step 7 – Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.

Step 8 – Allow to cool slightly and serve!

Eat and Enjoy!

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

The kiddos LOVE to line up the squash on the cookie sheet. They can also help sprinkle on the spices.

RELATED READING:

• Clean Eating Caramelized Dill Carrots
• Clean Eating Baked Almond Asparagus
• Clean Eating Seasoned Brussels Sprouts
  

Nutritional Content
(1 serving = 1/6 of the entire recipe)

Calories: 77
Total Fat: 3 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 2 gm
Sodium: 56 mg
Carbohydrates: 12 gm
Dietary fiber: 4 gm
Sugars: 6 gm
Protein: 5 gm
Estimated Glycemic Load: 6

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).

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