Usually towards the end of the week I start coming up with some ideas for the weekend dinners and then what we’re going to have during the week the following week. A couple weeks ago, the weather was terrible and so we ended up putting of grocery shopping until the start of the week at which point I had no desire to make a plan as to what we were going to eat for the week. I made a deal with my husband that I would come up with two nights and he would come up with two nights and this was one that he came up with. What I love about this is that it was super simple {which was perfect once we got home from the gym!} and that you could swap the ingredients out for just about anything. This makes it customizable for your tastes and also makes these awesome for clearing out your refrigerator! These are made on pitas which makes them even easier but I also love them on Ezekial tortillas.

1. Preheat your oven to 400, slice up a large green squash into thin slices and toss it with a tbsp of olive oil and some salt & pepper. Spread it in a single layer on a baking sheet and roast in the oven for about 20 minutes.

2. Lay two large pitas on a baking sheet. Spread a thin layer of hummus {my favorite for this is roasted red pepper} on each one, sprinkle with some baby arugula and spinach, dot with some goat cheese and add the roasted squash slices.

Turn your oven’s broiler on and put the flatbreads in the oven just for a couple of minutes until the cheese is melted {you’ll be shocked how much the pitas crisp up in that short amount of time!} and cut into four slices!