Adapted from pinchmysalt
2 medium size Yellow Crookneck Squash or Zucchini
2 tablespoons Red Onion (sliced)
1 tablespoon Fresh Dill (chopped)
1/2 teaspoon Dijon mustard
1/4 teaspoon Honey or Agave nectar
1 tablespoons White Wine Vinegar * can be substituted with lemon juice
2 tablespoons Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Wash and cut the ends of the squash. Slice the squash into half lenghthwise. Hold the squash firmly as the flesh can be tought to cut through.
In a bowl, prepare vinaigrette consisting of dijon mustard, honey or agave, white wine vinegar and chopped dill. Whisk gently. Blend in rest of the seasoning.
Place the squash slices in the vinaigrette/marinade, flesh side down inside the bowl. Coat the squash with the marinade. Let it sit for 8-10 minutes.
Preheat the oven at 375 degrees F. Grease the baking pan with cooking oil spray.
Place the squash and the baking pan. Drizzle the remaining vinaigrette over the squash. Insert it into the oven, approximately 6 inches from the element.
Bake for 8-10 minutes or until the squash flesh is tender.
Now change oven setting to broil and flip the squash with tongs. Keep the oven door slightly ajar.
Flip again and brown the flesh. This takes about 3 -4 minutes.
I served it with a slice of rye bread, a bowl of spinach soup and a glass of orange juice. The squash was mildly sweet and buttery. It was a perfect lunch on a sunny/windy noon.