Roasted summer squash

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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