Roasted Squash and Fennel with Thyme - 8g Carbs, 2g Fiber, 0g Added Sugar
From: EatingWell - July/August 2009
We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Serving Size: about 2/3 cup each
2 small summer squash, (about 12 oz)
1 1/2 cups sliced fennel bulb, (about 1 small bulb) PLUS 1 Tbsp chopped fennel fronds, divided
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup thinly sliced garlic
Preheat oven to 450 degrees F.
Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.
Servings: 4
Serving Size: about 2/3 cup each
Nutrition per Serving: 66 Calories, 4g Fat, 1g Sat, 3g Mono, 0mg Cholesterol, 2g Protein, 8g Carbs, 2g Fiber, 0g Added Sugars, 167mg Sodium, 388mg Potassium
Nutrition Bonus: Vitamin C (35% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Posted by: chefgloria1030@yahoo.com
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