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Indian-Spiced Grilled Baby Squash

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 2 skewers)
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.

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

Nutrition 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

How to Make It

  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.