Ridiculously Easy Roasted Yellow Squash and Onions
Roasting yellow squash with onions gives them a deep, rich, smoky flavor. It's hard to believe they're vegan and fat-free! Tip: Always buy the smallest squash you can find because they’re the most tender and best-flavored.
about 2 small to medium yellow summer squash per person
1/2small onion per person
freshly ground black pepper
salt
Instructions
Preheat oven to 425F.
Line a baking sheet with parchment paper (or lightly oil if necessary). Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven.
Notes
Made without added oil, this recipe is naturally zero Weight Watchers Smart Points.