How to Cook Opo Squash
Try two different ways of cooking opo squash - sautéing or roasting and garnishing with Parmesan cheese.
Servings: 2 people
Calories: 93kcal
Ingredients
Sautéed Opo Squash
- 1 opo squash
- 2 tablespoons olive oil
- 1 medium onion , thinly sliced
- 1 clove garlic , minced
- Italian seasoning , to taste
- salt and black pepper , to taste
Roasted Opo Squash
- 1 opo squash
- 1 tablespoon olive oil
- salt and black pepper , to taste
- Italian seasoning , to taste
- 3 tablespoons grated Parmesan cheese
Instructions
Sautéed Opo Squash
- Peel the opo squash and cut in half lengthwise. Remove the seeds. Cut into 1-inch pieces.
- Heat the olive oil in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds more. Add the opo squash, season with Italian seasoning, salt, and pepper, and sauté for 10-12 minutes, until the squash is tender.
Roasted Opo Squash
- Preheat the oven to 425°F.
- Peel the opo squash and cut in half lengthwise. Remove the seeds. Cut into 1-inch chunks.
- In a large bowl, toss the opo squash chunks with the olive oil, salt, pepper, and Italian seasoning.
- Arrange in a single layer on a parchment-lined baking sheet. Sprinkle with the Parmesan cheese.
- Bake 25-30 minutes, stirring after 15 minutes. Broil 1 minute, if desired.
Nutrition
Calories: 93kcal | Carbohydrates: 0.5g | Protein: 3.1g | Fat: 9.1g | Cholesterol: 5.4mg | Sodium: 127.4mg | Sugar: 0.1g