1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half corsswise into slices that are about 1 inch thick.
2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/3 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.
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|Serving Size: 1 Serving (878g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (24%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 129.9mg||4 %|
|Potassium 3103.2mg||82 %|
|Total Carbohydrate 92.8g||27 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 78.3g|
|Protein 7.7g||11 %|
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Calories per serving: 453
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