Are yellow squash recipes healthy?

Yes, yellow squash is incredibly healthy! It's low in calories and carbohydrates, rich in vitamins A and C, and a good source of dietary fiber. When prepared with healthy fats like olive oil and fresh herbs, as in this recipe, it makes for a highly nutritious and delicious dish.

Can I use other herbs for this roasted yellow squash recipe?

Absolutely! This recipe is very adaptable. While parsley and thyme are fantastic, feel free to experiment with other fresh herbs like dill, rosemary, oregano, or basil. Dried herbs can also be used in a pinch, but use about a third of the amount of fresh herbs, as their flavor is more concentrated.

How should I store leftover roasted yellow squash?

Store any leftover roasted yellow squash in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a skillet until warmed through. It also makes a great addition to salads or grain bowls when served cold.

What are the best yellow squash recipes healthy for busy weeknights?

For busy weeknights, focus on simple preparations that highlight the squash's natural flavor. Roasting (like this recipe), sautu00e9ing, or grilling with minimal seasonings like garlic, olive oil, and lemon are excellent choices. Quick yellow squash stir-fries or even a simple squash soup can also be great, healthy weeknight options.

yellow squash recipes healthy: 7 Easy Ways to Enjoy

Name: Roasted Lemon Herb Yellow Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs yellow squash, firm and blemish-free; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1/2 tsp sea salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped; 1 tbsp fresh thyme leaves, chopped (or other desired herbs like oregano); 1 lemon, half juiced, half sliced for garnish (optional)

Ingredients

Scale

2 lbs yellow squash, firm and blemish-free
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves, chopped (or other desired herbs like oregano)
1 lemon, half juiced, half sliced for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash the yellow squash thoroughly and pat dry. Trim off both ends. Slice the squash into even half-moon shapes, approximately 1/2 inch thick.
Step 3: In a large bowl, combine the sliced yellow squash, extra virgin olive oil, minced garlic, sea salt, black pepper, chopped fresh parsley, and chopped fresh thyme. Toss gently until all the squash pieces are evenly coated.
Step 4: Spread the seasoned squash in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use a second baking sheet if necessary to allow for proper roasting rather than steaming.
Step 5: Roast for 15-20 minutes, flipping the squash halfway through the cooking time. Continue roasting until the squash is tender-crisp and has developed a light golden-brown color on the edges.
Step 6: Remove the baking sheet from the oven. Squeeze the juice from half of the fresh lemon over the roasted squash. Toss gently to combine.
Step 7: Serve immediately as a healthy and flavorful side dish. Garnish with additional fresh parsley or lemon slices if desired.

Notes

For best results, make sure your squash is dry before tossing with oil and spices. This promotes roasting and prevents steaming. Don’t overcrowd your baking sheet!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dishes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 135 kcal
Sugar: 3g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: yellow squash, roasted squash, healthy side dish, lemon herb squash, easy vegetable recipe, summer vegetables, garlic squash, mediterranean diet, vegetarian side, quick dinner ideas

Ingredients

Instructions

Notes

Nutrition

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