Oven-Roasted Squash with Garlic and Parsley - 21g Carbs, 6g Fiber
From: EatingWell - November/December 2009
Winter squash becomes tender and sweeter when roasted—a delicious
side for a holiday dinner. Look for interesting squash like kabocha
or hubbard at your farmers' market and try them in this recipe.
(Recipe adapted from Alice Waters.)
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated
fat | Low sodium | Healthy weight | Heart healthy | High fiber | High
potassium | Gluten free
Active Time: 30 minutes
Total Time: 1 hour
Servings: 10
Serving Size: about 3/4 cup each
5 lb winter squash (such as butternut, buttercup, kabocha or
hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
2 Tbsp extra-virgin olive oil, divided
1 1/2 tsp salt
1/4 tsp freshly ground pepper, divided
3 cloves garlic, minced
2 Tbsp chopped Italian parsley
Preheat oven to 375 degrees F.
Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread
evenly on a large baking sheet. Roast, stirring occasionally, until
tender throughout and lightly browned, 30 to 45 minutes (depending on
the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Add garlic and cook, stirring, until fragrant but not brown, 30 seconds
to 1 minute. Toss the roasted squash with the garlic and parsley. Taste,
adjust the seasoning and serve.
Make Ahead Tip:
Cut squash up to 1 day ahead; store airtight in the refrigerator.
Servings: 10
Serving Size: about 3/4 cup each
Nutrition per Serving:
104 Calories, 3g Fat, 0g Sat, 2g Mono, 0mg Cholesterol, 2g Protein,
21g Carbs, 6g Fiber, 357mg Sodium, 555mg Potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1/2 fat
Nutrition Note:
Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).
