Sunday, July 22, 2012

Squash, Onions, and Cheese

I got tennis ball-sized, pale green squash, never had it before, so thought I'd cook it simply. Sliced it, and alternated it with sliced sweet onion. I drizzled it with olive oil, sprinkled it with salt and pepper, thinly sliced garlic, asiago, and parmesan. Baked it until golden.

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