I know squash had always been more of a fall vegetable but today you can get squash all year round and I just love it!  Last year I was experimenting with a new gadget that I purchased, the spiralizer and made a zucchini (squash) and mushroom side dish  using the spiralizer and I loved that dish.  I made the zucchini (squash) with mushrooms on the stove top.

Here is how the spiralizer looks

Today I wanted to experiment and roast the zucchini once I used the spiralizer…I was very happy I did as this recipe came out so much better than I thought and it was super easy to make.

I started off with about a pound of squash

I used the spiralizer, directly over my sheet pan so I didn’t have to wash an additional bowl

I kept it simple by using oil, salt & pepper

put it in the oven and let it cook for about 15 minutes

tossed it and cooked it for an additional 10 minutes…keep an eye on it or it will burn

That pound+ of squash made this small amount…believe it or not so if you are having friends/family come over and want to serve this recipe as a side dish, I’d recommend doubling or tripling the recipe.  For me I love herb de provence on my zucchini, if you roast your zucchini like I did above, you an add the herb de provence, you can also add garlic.  I would caution you to go easy on the salt, for some reason roasting them this was didn’t require as much salt.

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Thank you again ~ Patty Limatola-Tanenbaum