This is a great healthy and quick and easy side dish .... I wasn't sure how it was going to turn out, but we ate it all up!
If you have a bigger family, just double the recipe.
Enjoy!
hugs,
peg
Roasted Squash
1 medium onion, coarsely chopped
1 cup cubed yellow summer squash (1/2-inch cubes)
1 cup cubed zucchini (1/2-inch cubes)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
Dash pepper
2 tablespoons olive oil
2 ounces crumbled goat cheese or feta cheese
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
In a large bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place
in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 400° for 15-20 minutes or until vegetables are lightly browned and tender,
stirring twice. Sprinkle with cheese, basil and parsley. Serve immediately.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Summer, 2007, submitted by Stefanie Whitlatch of Cody, Wyoming.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=32458
If you have a bigger family, just double the recipe.
Enjoy!
hugs,
peg
Roasted Squash
1 medium onion, coarsely chopped
1 cup cubed yellow summer squash (1/2-inch cubes)
1 cup cubed zucchini (1/2-inch cubes)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
Dash pepper
2 tablespoons olive oil
2 ounces crumbled goat cheese or feta cheese
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
In a large bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place
in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 400° for 15-20 minutes or until vegetables are lightly browned and tender,
stirring twice. Sprinkle with cheese, basil and parsley. Serve immediately.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Summer, 2007, submitted by Stefanie Whitlatch of Cody, Wyoming.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=32458