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Photo: Ali Redmond
Active Time:15 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumacorn squash¼cupextra-virgin olive oil1teaspoonsmoked paprika1teaspoondried oregano¼teaspoonsalt plus 1/8 teaspoon, divided¼cuplow-fat plain strained yogurt, such as Greek-style½cupchopped fresh flat-leaf parsley, plus more for garnish1teaspoonminced garlic2tablespoonswater1tablespooncider vinegar½teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
1mediumacorn squash
¼cupextra-virgin olive oil
1teaspoonsmoked paprika
1teaspoondried oregano
¼teaspoonsalt plus 1/8 teaspoon, divided
¼cuplow-fat plain strained yogurt, such as Greek-style
½cupchopped fresh flat-leaf parsley, plus more for garnish
1teaspoonminced garlic
2tablespoonswater
1tablespooncider vinegar
½teaspooncrushed red pepper
DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Using a sharp chef’s knife, cut squash in half lengthwise. Scoop out the seeds with a spoon. Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges. Arrange the squash wedges on the prepared baking sheet.Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.To make aheadRefrigerate garlic-herb sauce (Step 5) in an airtight container for up to 1 day.EquipmentParchment paperOriginally appeared: EatingWell.com, October 2022
Directions
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Using a sharp chef’s knife, cut squash in half lengthwise. Scoop out the seeds with a spoon. Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges. Arrange the squash wedges on the prepared baking sheet.Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.To make aheadRefrigerate garlic-herb sauce (Step 5) in an airtight container for up to 1 day.EquipmentParchment paper
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Using a sharp chef’s knife, cut squash in half lengthwise. Scoop out the seeds with a spoon. Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges. Arrange the squash wedges on the prepared baking sheet.
Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.
Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.
Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.
Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.
To make ahead
Refrigerate garlic-herb sauce (Step 5) in an airtight container for up to 1 day.
Equipment
Parchment paper
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)156Calories10gFat17gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
