Meatless lunches are a challenge for me. I enjoy various cuts of meat, I do not discriminate. I get vegetarianism on a philosophical level, and I say bravo to those of you who can do it. I can’t, I love me some meat products. So as a result, I’m usually not satisfied with a meatless lunch/dinner/anything.
With all the summer squash I have been receiving from Friends & Farms I decided to make a roasted summer squash lunch for a quick meal on a Saturday. Making lunch on the weekend is usually a nuisance, because it forces me to break up my day. I’ve got things to do and I don’t like lunch getting in the way!
Recipe
1 Summer Squash
1/4 Cup Ricotta Cheese
Olive Oil
Salt
Pepper
Pre-heat your oven to 400, slice your summer squash lengthwise. Brush it with some olive oil so it’s nicely coated. Cook the squash for 30-45 minutes so it gets a nice crispy top. You don’t want the squash to soften completely, I like to retain a slight crunch in mine.
Take it out of the oven, top it with some ricotta cheese and drizzle with olive oil. You’ve got a complete lunch on your hands!
Enjoy!
Roasted Summer Squash with Ricotta & Olive Oil
- 1 Summer Squash
- 1/4 CupRicotta Cheese
- Olive Oil
- Salt
- Pepper
- Pre-heat your oven to 400, slice your summer squash lengthwise. Brush it with some olive oil so it’s nicely coated. Cook the squash for 30-45 minutes so it gets a nice crispy top. You don’t want the squash to soften completely, I like to retain a slight crunch in mine.
- Take it out of the oven, top it with some ricotta cheese and drizzle with olive oil. You’ve got a complete lunch on your hands!
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