Roasted Summer Squash with Pecan Pesto - 9.3g Carbs, 3.8g Fiber, 4g Sugar
From: Healthy Lunch Recipes: Easy, Delicious and Healthy Lunch Recipes (The Easy Recipe) (Kindle Locations 158-160). Echo Bay Books.
Time: 1 hour
Serves: 4
4 summer squashes or zucchini, halved lengthwise
4 Tbsp olive oil
Salt, pepper to taste
1/2 cup fresh basil
1/4 cup pecans
1 Tbsp lemon juice
2 garlic cloves
1/4 cup olive oil
Season the squashes with salt and pepper and place them on a baking tray.
Drizzle them with olive oil and roast them in the preheated oven at 350F for 30 to 40 minutes or until tender and golden.
Remove from the oven and let them cool down slightly.
To make the pesto, combine the basil with the pecans, lemon juice and garlic in a blender. Pulse until well blended, adding the olive oil gradually.
Serve the roasted squash with pesto.
Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 247 g
Nutrition per Serving: 362 Calories, 334 Calories from Fat, 37.1g Total Fat, 4.9g Saturated Fat, 0mg Cholesterol, 60mg Sodium, 592mg Potassium, 9.3g Total Carbs, 3.8g Dietary Fiber, 4g Sugars, 4.1g Protein
Vitamin A 11% - Vitamin C 60% - Calcium 5% - Iron 7%
Nutrition Grade: B
Good points:
No cholesterol
Very low in sodium
High in vitamin C
Posted by: chefgloria1030@yahoo.com
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