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Roasted Summer Squash
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Yield: 4 , Total Time: 1 hours
Ingredients
Verified by stevemur
Roasted Summer Squash Preparation
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@digex.net on Jan 28, 1997.
Food Glossary
Learn more about the ingredients in this recipe: Ground red pepper Salt Vegetable cooking spray yellow squash Paprika Garlic powder Vegetable oil
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