One of my all-time most popular summer squash recipes, this delicious roasted squash is sure to become a family favorite.
Preheat oven to 350 degrees F.
Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
Spray a cookie sheet with a light coat of olive oil.
Line up your squash slices like little soldiers. Don't worry about leaving any space between them. They'll cook just fine scrunched together.
Spray a very light coat of olive oil over the top of the squash.
Sprinkle your spices, including the parmesan over the squash.
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.
Allow to cool slightly and serve.
The data below is a ballpark figure. Exact nutrition data is not possible. This data does not include oil in oil sprayer.