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Spiral Summer Squash

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Spiral Summer Squash
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4
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If you love gadgets, try a vegetable spiralizer! Straight, even vegetables work best when using spiralizers. If you don't have a spiralizer, use a vegetable peeler. Pull peeler down sides of squash, making long strips. The baking time may be less. (Calorie Smart ##safe to assume will be under 150##, Fast, Easy)

Ingredients

1
zucchini (6 inches)
1
yellow summer squash (6 inches)
2
teaspoons olive oil
1/4
teaspoon salt
Freshly ground pepper, chopped parsley and shredded Parmesan, if desired

Directions

  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil.
  • 2 Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.
  • 3 Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
40
(
Calories from Fat
20
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
260mg
7%
Total Carbohydrate
3g
1%
(
Dietary Fiber
1g
4%
,
Sugars
2g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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