Dancing for Food

Overcoming the ballet body image.

Now It’s Roasted Yellow Squash

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Today’s Run

8.23 miles, 1:16:47, 9:19 pace.  My right leg was starting to bother me where I pulled something and almost felt like it would give out with about 2 miles to go, but I made it.

Now onto the food.

If you saw last night’s post, you saw the amazing roasted green beans.  Well, tonight it’s time for roasted yellow squash.

It was basically the same thing as last night but with, you guessed it, yellow squash.  We’ve had such a thing for roasted veggies lately.  We haven’t had salad in days, and we used to eat salad every. single. day.

Roasted Yellow Squash


3 medium yellow squash, cut into chunks

2 tbsp olive oil

1/4 tsp each salt and pepper

freshly grated parmesan cheese


1. Preheat oven to 400.  Shake squash pieces in large ziploc bag with olive oil, salt, and pepper.

2. Arrange squash on a foil-lined baking sheet and bake for 15-20 minutes or until tender.

3. Remove from oven and sprinkle with freshly grated parmesan cheese.  Serve immediately.

roasted yellow squash


Alongside this deliciousness was leftover crock pot lasagna soup and garlic bread.




*sigh* I love food.


If you want to win a BIC Band or some awesome Click espresso protein drink, head on over to Skinny Runner and enter her giveaway.  You have until Friday at 9 am PST when the winners will be chosen!


Author: Melissa

Getting healthy - mind, body, and soul.

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