Try this Roasted Summer Squash recipe, or contribute your own.
Suggest a better descriptionCombine 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@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 | ||
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Calories: 16 | ||
Calories from Fat: 7 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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