Preheat oven to 425
Peel squash with a vegetable peeler. Slice the ends of the squash, and then cut it in half width wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears / french fry shapes. Thoroughly blot moisture with paper towels, and sprinkle evenly with salt.
Spray a boiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray and then place spears flat on it.
Bake in oven for 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside about 20 minutes longer.
If you like, sprinkle with additional salt and serve with ketchup for dipping. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1793g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 362.4mg||12 %|
|Potassium 6307.9mg||166 %|
|Total Carbohydrate 209.5g||62 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 173.6g|
|Protein 17.9g||26 %|
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: 806
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