Cumin-Scented Squash

Oxmoor House
Pungent, sharp, and slightly bitter, cumin is a common ingredient in Indian spice blends and Mexican foods. Like other spices, it should be stored in a cool place away from heat.
4 servings (serving size: 1 squash half)


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2 yellow squash, halved lengthwise
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper


1. Preheat oven to 450°.

2. Place squash halves, cut sides up, on a baking sheet; drizzle with oil. Bake at 450° for 20 minutes.

3. Cook cumin in a small nonstick skillet over medium heat, stirring and shaking often, 3 to 4 minutes or until fragrant. Combine cumin, salt, and red pepper in a small bowl. Sprinkle over squash.

carbo rating: 2

Created date

April 2008

Nutritional Information

Calories 48
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 3.9 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 149 mg
Calcium 19 mg