Pan Roasted Summer Squash - Roasted Yellow Squash Recipe

Wondering how to use up yellow squash? Pan Roasted Summer Squash is healthy and delicious with only five total ingredients. The result is a sweet side dish that meets a keto, low carb and clean eating diet.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: arbonne, arbonne 30 day challenge recipes, Arbonne recipes, clean eating, clean eating recipe, pan roasted summer squash, roasted summer squash, roasted yellow squash, roasted yellow squash keto, yellow squash recipes

Servings: servings

Calories: 118kcal

Author: Barbara

Ingredients

3 medium yellow squash
3 Tablespoons olive oil
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder

Instructions

Preheat oven to 425 degrees F.
Cut unpeeled summer squash in 1/4 inch slices.
Arrange on a large roasting pan or baking sheet.
Drizzle with olive oil; stir to coat all pieces of squash.
Sprinkle with salt, pepper and garlic powder; stir to coat.
Bake for 45 minutes to 1 hour, stirring often until squash is tender, golden browned and sweet.

Notes

Garlic powder can be omitted, or substitute it for your favorite seasoning.
Yellow squash have a high water content which means they cook down to almost nothing. Start with more than you think you need.
Substitute avocado oil or coconut oil for olive oil, if desired.
Yellow squash is naturally low net carbs which follows a keto and low carb diet.
This pan roasted summer squash recipe easily meets the criteria for a clean eating recipe and follows the Arbonne 30 days to healthy eating challenge. In this case, use organic ingredients and Pink Himalayan Salt.
If you don't your roasted vegetables browned, take time off the cooking time. You could also roast these to a fork-tender, crunchy texture, if desired.
If you love this roasted squash recipe, try Roasted Cauliflower!

Nutrition