Garlic Herb Pattypan Squash

Garlic Herb Pattypan Squash

adapted from Taste of Home

A neighbor gifted me some pattypan squash from her garden. Any summertime squash can be substituted for the pattypan, such as zucchini, yellow, chayote, or crookneck, to name a few, just adjust the cooking time. 

This is a tasty addition to any fish or chicken recipe.

Makes 2 servings                                                                1 WW pts / serving

2 cups pattypan squash (about 12 oz.), if small cut in half, if large cut into 8ths, if seeds are large remove seeds

Cooking spray
1 1/2 tsp. olive oil
1 garlic clove, minced
1/4 Kosher salt
1/3 tsp. fresh oregano leaves, chopped or 1/8 tsp. dried
1/3 tsp. fresh thyme leaves, chopped or 1/8 tsp. dried 
1/8 tsp. freshly ground black pepper
1 1/2 tsp. fresh parsley, chopped

1. Preheat oven to 425°. 
2. Place squash in a greased baking pan coated with cooking spray. 
3. Mix oil, garlic, salt, oregano, thyme and pepper; Drizzle over squash.
4. Roast until tender, 15-20 minutes, stirring occasionally. 
5. Sprinkle with parsley prior to serving.

Enjoy!