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Cumin-Scented Squash

Cumin-Scented Squash

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 squash half)


  • 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

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 3.9g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 149mg
  • Calcium: 19mg

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Cumin-Scented Squash Recipe