Indian-Spiced Grilled Baby Squash

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

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 53%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 6.9g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 299mg
  • Calcium: 26mg

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. 1. Preheat grill.
  2. 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.
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