The first time I planted a garden, I harvested summer squash and cooked it with garlic and herbs. Now I like to use pattypan squash.
—KAYCEE MASON SILOAM SPRINGS, AR
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
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
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.
Per 2/3 cup: 58 cal., 3g fat (0 sat. fat), 0 chol., 296mg sod., 6g carb. (3g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.
TEST KITCHEN TIP
You can often find pattypan squash at your local farmers market. Quite a versatile veggie, its mild texture and interesting shape makes it a summertime favorite. Aside from roasting them, try grilling, stuffing, steaming, sauteing and even pickling pattypans. Their skins are thin so there’s no need for peeling.