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Low Calorie Holiday Side Dish

Posted Nov 16 2009 12:00am

Oven-Roasted Squash with Garlic & Parsley

10 servings, about 3/4 cup each

  • 5 pounds winter squash (such as butternut or buttercup), peeled, seeded and cut into 1-inch chunks
  • Low Calorie cooking spray
  • 2 Tsp olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley


1. Preheat oven to 375°F.
2. Spray squash with low calorie cooking spray, 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).
3. Heat 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.

Per serving: 85calories; 3 g fat, 21 g carbohydrates; 2 g protein

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