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.

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

48 calories; fat 3.6g; saturated fat 0.5g; protein 1.1g; carbohydrates 3.9g; fiber 1.7g; iron 0.5mg; sodium 149mg; calcium 19mg.
Advertisement
Advertisement