| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Thinly sliced yellow squash |
| 1/2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Ground red pepper |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal
bag, and 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.
Per serving: 18 Calories; 1g Fat (31% calories from fat); 1g Protein; 3g
Carbohydrate; 0mg Cholesterol; 68mg Sodium
NOTES : This recipe is featured with PIMENTO-CHEESE SPOON BREAD WITH
ROASTED SUMMER SQUASH, Page 80.
Recipe by: Cooking Light, Jul/Aug 1995, page 80
Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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