Yield: 4 Servings
|2 cups||Thinly sliced yellow squash|
|½ teaspoon||Vegetable oil|
|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.