Garlic-Herb Pattypan Squash
“The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist.” —Kaycee Mason, Siloam Springs, Arkansas
| Servings | Prep Time |
| 4servings | 25minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
Ingredients
- 5 cups halved small pattypan squash about 1-1/4 pounds
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp pepper
- 1 tbsp minced fresh parsley
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Recipe Notes
Nutrition Facts
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fibre), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
