Skinny Squash Spears

It's that time of year!!!   I'd love to tell you that I have a garden just bursting with vegetable goodies.....but I don't.    But, my mother in law sure does!!!!    Right now we are in squash heaven.    So, today's recipe is for Skinny Squash Spears.

4-5 small to medium yellow squash
2 eggs whites
1/2 cup Italian Bread Crumbs
1/4 tsp salt (times two)
1/4 tsp pepper (times two)
2 tablespoons of grated Parmesan cheese

Preheat oven to 350.    Spray a non-stick oven pan with a small about of cooking spray.

Slice the squash length wise, they should look almost like a dill pickle spear.   Beat the eggs, and add 1/4 tsp of salt and 1/4 tsp of pepper.   In a separate bowl, mix the bread crumbs, plus another 1/4 tsp of salt, 1/4 tsp of pepper, plus the Parmesan cheese.    Dip the squash spears into the egg, and then into the breadcrumb mixture.   Be sure they are thoroughly coated in breadcrumbs.

Place the spears on the oven pan.   Spray lightly with non-stick cooking spray.   Bake at 350 for approximately 25 minutes, turning them over half way through.    Cook until golden brown and desired softness.   Warning:   don't over cook or they will be soggy!!!

My husband and family loved these!!!   It's a good thing - since it looks like we will have quite a bit of squash coming up!!!

In the photo, I have a shot glass of fat free ranch and a smidge of taco seasoning.   I DON'T recommend this.    I thought that a dipping sauce would be good, but the squash is perfect alone.   Even my husband agreed that nothing else was needed - it's perfect as it is.  :)

Serves:  4
Calories:   109
Carbs: 17
Fat:  2
Protein: 6
Fiber: 3