Oven-Roasted Summer Squash Medley

1. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Slice each squash in half lengthwise. Cut the halves in half crosswise to make four pieces. Then cut each piece into quarters lengthwise to get 16 short spears from each squash.

3. 3

   Place the squash spears in a large bowl. Add the olive oil and the garlic; toss to coat evenly. Spread the squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.

4. 4

   Roast in the preheated oven until the squash and the garlic begin to brown, 5 to 10 minutes, checking the squash after 5 minutes and then every 2 or 3 minutes to prevent burning.

• Calories 134.86 kcal Moderate
• Protein 1.1 g Low Source
• Carbs 5.32 g Moderate
• Total Fat 12.75 g Moderate
• Saturated Fat 1.84 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.2 mg Low Source
• Fiber 2.09 g Low Source
• Sugar 2.05 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 42.38 mg Low Source
• Iron 0.63 mg Low Source
• Potassium 5.06 mg Low Source
• Vitamin A 92.77 mcg_rae Moderate
• Vitamin C 20.29 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄