WW Roasted Squash with Parmesan

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WW Roasted Squash with Parmesan is a light, easy side dish that plays up the best of fresh veggies. The yellow squash and the zucchini are naturally sweet, and this sweetness is enhanced as they roast, so they have a soft but slightly crisp texture. Olive oil can also make the edges go golden, and the garlic powder and the oregano add flavor and spice. A covering of Parmesan at the end adds a salty, cooked taste and makes the dish taste rich, but never heavy. The WW Roasted Squash with Parmesan can work perfectly within a Weight Watchers diet since it tastes divine, yet points-wise, it is minimal.

STATS

  • Diet: Weight Watchers, low-fat, vegetarian
  • Prep time: 10 minutes
  • Course: Side dish
  • Cuisine: American-inspired
  • Cook time: 25 minutes
  • Serving size: 1 cup roasted squash
  • Yield: 4 servings
  • Difficulty: Easy
  • Total time: 35 minutes
  • Cooking method: Oven-roasted

EQUIPMENT

  • Baking sheet
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • Spatula

INGREDIENTS:

  • Slice two medium yellow squash into half-moons.
  • Cut two medium zucchini into half-moons.
  • One tablespoon of olive oil
  • A single tablespoon of crushed garlic
  • One teaspoon of oregano, dried
  • To taste, add salt and pepper.
  • Half a cup of grated Parmesan cheese (preferably with less fat)
  • Two teaspoons of optionally chopped parsley

INGREDIENT NOTES

Yellow squash:

  • Soft, delicate & somewhat sweet. It retains its shape in roasting. Make cuts that are evenly spaced to allow it to cook evenly.

Zucchini:

  • Adds colour and soft texture. Roasts in a flash and combines with Parmesan. Use bulky, firm zucchini.

Olive oil:

  • Aids to roast brown in the oven. Use enough to make a coating, but not a lot to make it greasy.

Garlic powder:

  • Sought-after source of depth and savour. Fries up and will not burn like raw garlic.

Dried oregano:

  • Adds a warm and earthy flavour. Roast vegetables with classic. May be interchanged with thyme or basil.

Both salt and pepper:

  • To improve the innate sweetness of squash. Season lightly to allow the Parmesan flavour to come through

Parmesan cheese:

  • Acute and salty. Lightly cooks on top with a golden finish. Farmed cheese cut on fat helps to maintain the healthiness of the dish.

Parsley:

  • Fresh and Radiant. Lightens richness with color and fresh taste. Optional and nice garnish.

INSTRUCTIONS:

  1. The oven should be heated to 400°F (200°C).
  2. Use paper towels to cover a baking sheet.
  3. In a bowl, arrange the squash and zucchini slices.
  4. Drizzle it with olive oil and toss till coated
  5. Add the oregano, salt, pepper, & garlic powder & stir to combine.
  6. Place the squash on the baking pan in a single layer.
  7. Stir once throughout the 20 minutes of roasting.
  8. After removing the potatoes from the oven, top them with Parmesan cheese.
  9. Return it to the oven for approximately five minutes, till the cheese is melted and deliciously browned.
  10. Before serving, garnish with parsley.

TIPS

  • Cut the squash into thin pieces to get them to roast at the same pace.
  • The pan should not be crowded so that the squash will steam rather than roast.
  • To make your edges crispy, roast for a few extra minutes.
  • Add a dash of lemon juice at the time of serving, as brightening will be required.
  • To have a stronger flavor, use freshly grated Parmesan.

STORAGE INFORMATION

Refrigerate:

  • Store leftovers in a tightly sealed container, keeping them for 3 days. Re cook in the toster to make sure the edges stay crunchy.

Freezer:

  • Not recommended. The squash will turn slimy and begin to lose its texture.

FAQS

Can I use just zucchini or just yellow squash?

  • You can use either of the two. Combine them to create the best of the texture and taste.

May I prepare this?

  • Yes. When cool, put in a cool place or refrigerator, then re-heat with Parmesan before serving.

What is the substitute for Parmesan?

  • Use fat-free mozzarella cheese or nutritional yeast to lighten this meal up.

Are other vegetables optional?

  • Sure, bell pepper or cherry tomatoes can be roasted as well.

NUTRITIONAL INFORMATION

Calories: 110
Carbohydrates: 9 g
Dietary Fiber: 3 g
Protein: 5 g
Total Fat: 6 g
Sodium: 230 mg
Calcium: 15% DV
Iron: 1 mg
Potassium: 400 mg
Serving size: 1 cup
Servings: 4
The Weight Watchers Roasted Squash with Parmesan counts as 3 points per serving.