![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LnO1-RczC5fM7Xjhxbu1u7xG4ZQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8501308-5b96d55ed3514028857da013bfb52c93.jpg)
Ingredients
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2 summer squash, ends trimmed
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¼ cup olive oil
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3 cloves garlic, minced, or more to taste
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1 teaspoon herbes de Provence
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salt and ground black pepper to taste
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
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Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
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Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.
Nutrition Facts (per serving)
139 | Calories |
14g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 139 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 3mg | 0% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 1g | 3% |
Vitamin C 17mg | 19% |
Calcium 20mg | 2% |
Iron 1mg | 3% |
Potassium 269mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.