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1
Peel the squash.
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2
Remove any thick large seeds on top and bottom of your squash slices.
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3
Do not remove all the seeds from the middle of the squash slices or you will create holes in the middle of the slices.
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4
If the seeds are small and/or thin, just leave them because they will be pleasant and crisp.
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5
Arrange racks in oven three inches and six inches from broiler.
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6
Turn on broiler on high.
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7
Baste the bottom of two broiling pans with a rim with canola oil or vegetable oil.
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8
If you don't have two, make this in batches.
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9
Lay as many squash slices flat on broiling pan as you can.
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10
Brush squash slices with oil and sprinkle each slice with garlic salt.
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11
I just sprinkled from spice jar and guessed at total amount for all of the squash appetizers.
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12
Put one pan under broiler from a distance of 3 inches, the other six inches.
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13
If you are only using one pan, use the upper rack.
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14
Broil approximately 10 minutes each, rotating after five minutes.
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15
Do this even if you are only using one pan.
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16
You want to top of the squash slices to get a little brownish black in spots on the top of the slices.especially where the seeds are.
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17
The bottoms should be getting softer, but still pretty opaque.
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18
Don't overdo it.
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19
You may need to adjust your time up or down because different squashes have different water contents and of course, ovens are all different.
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20
My oven is about 15 years old.
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21
Meanwhile, slice your tomatoes (thinly) and ready your other ingredients.
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22
Your top rack will get done first.
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23
Take it out and leave the bottom one in the oven for now.
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24
Working quickly, sprinkle each squash slice with the onion powder -- again, a guess on the amount.
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25
I just sprinkled from the jar.
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26
Next, spread evenly on each slice with the back of a spoon about 1/4-1/2 teaspoons of the Apricot Mango Wasabi sauce.
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27
Then, layer on a thinly sliced tomato that is about 1/4 inch in diameter less than your squash slice.
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28
Now, sprinkle with turmeric around the outer edges of the squash.
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29
That yellow will highlight the other colors you are using.
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30
Now, put a little bit of cheese to cover the tomato.not the edges of the squash.
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31
You want to be able to see the color of the tomato through the cheese.
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32
Don't pile it on too thick.
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33
Pull the other pan out, put the pan you just did back in the oven on the lower rack.
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34
Repeat steps to layer the squash slices again.
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35
When done with that pan, move the pan already in the oven to the top rack and put the pan you just did on the bottom rack.
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36
Watch carefully and when the cheese gets the slightest bit of golden color, pull it out.
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37
Browned cheese will ruin the sunset colors here.
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38
Pull that pan out and move the bottom pan to the top and let those slices get golden on top too.
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39
Sprinkle each very slightly with the crushed parsley flakes and the lemon pepper.
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40
You are done!
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41
We like to eat this in the late afternoon before dinner.
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42
But, the other night we had them for dinner and it was so delicious.
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43
A summer tradition.
