ROASTED HERB-GARLIC PATTY PAN SQUASH
Steps:
- Preheat Oven to 350
- Wash the squash, cut off top stem. Cut the Patty pan into bite size pieces.
- Thinly slice the garlic
- Add Patty pan squash to a casserole dish. Toss the squash with the olive oil. Add 1/4 cup of water or fat free chicken broth.
- Toss the garlic, fresh oregano, salt and pepper on the squash
- Put the tomatoes on top of the squash
- Bake for 45 minutes. Cook for an additional 15 minutes if squash is not soft. This is done when you can easily press a fork into the patty pan.
- Sprinkle the top with goat cheese and serve.
- Enjoy!!!!
Nutrition Facts : Calories 293 kcal, Carbohydrate 20 g, Protein 11 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 1985 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS
Patty pan squash is versatile and makes for some delightful summer recipes. This easy recipe uses shallots and herbs and is a wonderful side dish.
Provided by Jen Hoy
Categories Side Dish
Time 22m
Yield 2
Number Of Ingredients 5
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
- Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
- Serve hot or at room temperature. Enjoy.
Nutrition Facts : Calories 98 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 70 mg, Sugar 5 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g
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
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
GARLIC-HERB SPAGHETTI SQUASH
Steps:
- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.
GARLIC AND HERB ROASTED POTATOES AND SQUASH
Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.
Provided by evelynathens
Categories Potato
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425F.
- Cover the bottom of a large baking sheet with aluminum foil.
- Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
- Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
- Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
- The veggies should be tender on the inside and caramelized in places on the outside.
- Adjust seasoning to taste.
- Serve immediately.
Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
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