Name: Garlic-Herb Pattypan Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 5 cups halved small pattypan squash (about 1-1/4 pounds); 1 tablespoon olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1 tablespoon minced fresh parsley

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

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Garlic-Herb Pattypan Squash

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Yield:4 servings

Prep:10 min

Cook:15 min

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Ingredients

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

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Directions

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 until tender, 15-20 minutes, stirring occasionally. Sprinkle with parsley.

Nutrition Facts

2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.