There is nothing like fresh produce for summer dinners! Nothing! I love that I can hop in my car and within five miles of my home, come back with grocery bag of local produce!
One of my favorites is summer squash. I put it in EVERYTHING during the summer months. All you need to do it shred it and throw it in soups, sauces and smoothies!
My favorite way to eat summer squash though is roasting it! It is so, so easy and everyone loves it!
I bake mine at 425 for about 45 minutes, stirring once in awhile to distribute the nice golden brown…yum!
This makes a great side with a sprinkle of parm cheese or a replacement for pasta with a nice red sauce if you are not doing the autoimmune protocol.
If you are a Trim Healthy Mama, this is an S veggie because of the olive oil.
- 2-4 sliced summer squash
- one chopped onion
- sea salt to taste (be generous)
- garlic powder to taste
- Olive oil
- Slice your squash and onion and put in a roaster pan
- Toss with olive oil
- Sprinkle with salt and garlic powder
- Bake at 425 for about 45 minutes, until nice and golden
- (Stir occasionally)
This recipe is linked at Gwen’s Nest and Stacy Makes Cents for Trim Healthy Tuesdays and Phoenix Helix for the paleo AIP recipe roundtable.