Baked Squash

One of my all-time favorite things about summer is yellow crookneck squash. Whenever we plant a garden, (which, sadly, we did not do this year) we always plant squash, and we always have more of it than anything else. I'm talking handfuls of squash picked from the vine every day. Eating it for supper every night. Finding ways to unexpectedly include squash in recipes, just to make sure it's all eaten.

But as I said, this year, we have no garden, so the only squash we get comes from the grocery store, making it a rare luxury. For these special, glorious days when squash is in our kitchen, this is the way I cook it.

OMG. I could eat all four servings.

And here's the best part: if you don't eat all four servings, if you show some self-control and stick with the recommended one serving, it is only 43 calories. Best. News. Ever. Because this was one of my favorite foods back when I didn't care about calories and just liked to eat as much as I wanted of whatever tasted good. So enjoy!


6 yellow squash, sliced
Canola oil cooking spray
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1 tablespoon Parmesan cheese


Preheat oven to 375 degrees.

Line a baking pan with aluminum foil. Coat well with canola oil spray. Evenly spread the sliced squash across the pan and spritz with cooking spray. Sprinkle on the pepper, salt, dill, parsley, and garlic.

Place in the oven and bake for about 30 minutes, flipping squash over every 10 minutes or so. Remove from the oven and add the Parmesan cheese. Return to oven and bake for another 10 minutes, or until soft and flexible. Serve immediately. Makes 4 servings. (Or 1, if you're a squash-loving fatty)

Nutrition Information per serving

Calories: 43
Fat: < 0.5 g
Fiber: 1.5 g
Carbs: 4 g
Sodium: 48 mg
Protein: 0.5 g
Weight Watchers Points: 1

1 comment

Jessica said...

nom nom nom squash!