Roasted Summer Squash

Yield: 1/2 cup per serving
Source: The Complete Cooking Light Cookbook, p.78


2 cups thinly slice yellow squash (about 3/4 pound)
1/2 teaspoon vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
Cooking Spray


  1. Preheat oven to 450 degrees.
  2. Combine first 6 ingredients in a zip-top plastic bag. Seal bag; shake to coat squash.
  3. Place squash on baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes.


Healthy Units: 0 per serving or Core
Calories-22, Fat-0.9g, Protien-0.9g, Carb-3.3g, Fiber-1.3g, Chol-0mg, Iron-0.4mg, Calcium-15mg.

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