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Roasted Summer Squash


Yield: 4 servings

2 cups thinly sliced yellow squash
1/2 teaspoon vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
Cooking spray

Preheat oven to 450 degrees. 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 degrees for 20 minutes, turning after 10 minutes.

Yield: 2 cups.

Nutritional Information: 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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.