Garlic Parmesan Yellow Squash Chips

Prep time 15 mins
Cook time 20 mins
Total time 35 mins

A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!
Serves: Serves 6 to 8

4 yellow squash (small to medium), sliced into ¼-inch to ½-inch rounds
3 tablespoons olive oil
salt and fresh ground pepper, to taste
1 cup panko crumbs
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
cooking spray (I use Organic Olive Oil by Pam)
Serve with Non-Fat Plain Yogurt

Preheat oven to 450.
Line 3 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
Place the squash in a single layer on the previously prepared baking sheet.
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.

Butternut Squash Soup


PREP 20 min

COOK 40 min

YIELD 6 servings


  • 1 (2 to 3 pound) butternut squash, peeled and seeded

  • 2 tablespoons unsalted butter

  • 1 medium onion, chopped

  • 6 cups chicken stock

  • Nutmeg

  • Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.