Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill.

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  • 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.

Nutrition Facts

61 calories; calories from fat 53%; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 1.7g; carbohydrates 6.9g; fiber 1.8g; iron 0.6mg; sodium 299mg; calcium 26mg.
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