Roasted Squash and other Healthy Summer Veggies

You know in the South, if you stand still too long someone will bread you and fry you! I love breaded and fried things such as okra, squash, green tomatoes, and eggplant. But, I don't really need to be eating that stuff on a daily basis and besides that, its pretty labor intensive to stand at the stove and bread and fry a bunch of veggies.

Roasting squash in the oven is one alternative that's really easy and tastes pretty good too. I spray a cookie sheet with olive oil flavored cooking spray and lay the squash that have been washed and sliced lengthwise on it like this:



Then I sparingly sprinkle some salt on them and liberally sprinkle some black pepper on them. Some people might like to put other spices such as onion powder or garlic powder. Some chopped up onion sprinkled on top would be good too, I bet.

Then I baked them on 375 for 20 minutes on one side. After 20 minutes I flip them over one by one with a fork and sprinkle my seasonings on the other side. Then, 20 more minutes on that side and you have roasted squash without any added calories.

Be sure to eat them as soon as they come out of the oven for optimal flavor and taste. Once they get cold, they aren't nearly as good.



Another tasty low calorie food that's easy to do this time of year are sliced cucumbers in vinegar. As you can see we like a lot of pepper on our food.



My supper last night: fresh corn on the cob, freshly dug potatoes (just boiled, not fried), meatloaf (one palm sized serving), cucumbers and squash.



I hope you are enjoying some of summer's bounty, while its available!