A simple baked summer squash recipe.
|Servings 3||Serving Size 1/3 of recipe|
Preheat oven to 400 degrees.
First wash and cut the squash into quarters, lengthwise. The mushrooms are just washed and left whole, stems and all. Place them on a cookie sheet lined with parchment paper. Make sure to separate them as best you can, leaving some space for each piece of squash.
In a small mixing bowl mix the nutritional yeast, almond flour, onion and garlic powder and lemon pepper. Sprinkle this evenly on top of the squash and mushrooms. Place this into the oven and bake 25 to 40 minutes or until fork tender.