roasted summer squash
- Categories
- Vegetables
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Thinly sliced yellow squash |
| ½ teaspoon | Vegetable oil |
| ¼ teaspoon | Paprika |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Ground red pepper |
| Vegetable cooking spray |
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray.
Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups.
Per serving: 18 Calories; 1g Fat (31% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 68mg Sodium NOTES : This recipe is featured with PIMENTO-CHEESE SPOON BREAD WITH ROASTED SUMMER SQUASH, Page 80. Recipe by: Cooking Light, Jul/Aug 1995, page 80 Posted to MC-Recipe Digest V1 #408 by igor@... on Jan 28, 1997.
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