Sometimes you just need to make do with what you’ve got. One given night, I had boneless, skinless chicken breasts, teriyaki sauce, pineapple chunks, olive oil, rosemary, balsamic vinegar, and squash. So… I made teriyaki chicken with roasted pineapple and some roasted squash.
A perfect easy, healthy meal.
Points = 4 (for half the squash)
- Squash- Peeled and Cubed (really any kind will do… we’ve done this with butternut, acorn, and delicata)
- 1 Tbl. Olive Oil
- 1 Tbl. Balsamic Vinegar
- 1 Tbl. Rosemary
- Salt & Pepper
Pre-heat to 400 degrees.
Put squash into a bowl and drizzle with olive oil and toss with rosemary. Add salt & pepper to taste.
Spray baking sheet with cooking spray (or use a Silpat) and place squash into pan in a single layer (overlapping means not crispy)
Roast squash for about 40 minutes until squash is slightly brown, crispy on the outside, and soft on the inside.