APRIL 1997
Recipe of the month part 2

Roasted Summer Squash

2 C yellow squash, thinly sliced
½  tsp vegetable oil
¼  tsp paprika
1/8 tsp salt
1/8 tsp ground red pepper
1/8 tsp garlic powder
Cooking spray

Preheat oven to 450°F.

Combine first 5 ingredients in a large zip-top plastic bag. Seal bag; shake to coat squash.

Place squash on a baking sheet coated with cooking spray. Bake at 450°F for 20 minutes, turning after 10 minutes. Yield: 2 C.

Nutritional Info:
CALORIES 20 (41% from fat); FAT 0.9g (sat 0.1g, mono 0.2g, poly 0.3g); PROTEIN 0.8g; CARB 3g; FIBER 1.1g; CHOL 0mg; IRON 0.3mg; SODIUM 75mg; CALC 13mg

Source: Cooking Light Magazine April 1997


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