Indian-Spiced Grilled Baby Squash

Indian-Spiced Grilled Baby Squash Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.

Yield:

4 servings (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 53 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 1.7 g
Carbohydrate 6.9 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 299 mg
Calcium 26 mg

Ingredients

1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
Cooking spray
1 tablespoon fresh lemon juice
1 tablespoon thinly sliced fresh mint leaves

Preparation

1. Preheat grill.

2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Note:

Jackie Mills,

Cooking Light

June 2008
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