Patty Pan Squash

First things first, I'm so sorry ya'll have had to wait so long for new foodies. I'm a bad, bad Deb. However, I was busy for good reason: I was graduating with my Master's! So now you may all refer to me as the "Master Dainty Deb".

What with graduation hoo-ha and all, I did quite a bit of cooking. I chose this recipe, however, because astonishingly, no one in my family seemed to be aware of the deliciousness of patty pan squash. THE cutest squash you can buy. It's true. I challenge you all to find a cuter squash, nay, even a cuter vegetable.

Patty Pan Squash
To fully enjoy this sweet little knocker, you will need: (first preheat your oven to 375)

6 patty pan squash (this recipe is my basic roasted veggie recipe, so you can really substitue any veggie, especially any squash), sliced fairly thin
olive oil
1 chopped onion (optional -- I normally don't use because my husband isn't wild about onion)
2 T. olive oil
salt and pepper to taste
Freshly grated parmesan cheese

Place squash (and onion, if using) in large bake pan and drizzle with oil, sprinkle with salt, pepper and cheese. Cook for about 20 minutes and then toss so that it cooks evenly. Cook another 20 minutes. Delicious and a nice altenative to the same old boring veggies. Only about 90 calories per serving (1 WW point)!