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Spiral Summer Squash

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Spiral Summer Squash
  • Prep 10 min
  • Total 20 min
  • Servings 4
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If you love gadgets, try a vegetable spiralizer! Straight, even vegetables work best when using spiralizers. If you don't have a spiralizer, use a vegetable peeler. Pull peeler down sides of squash, making long strips. The baking time may be less.
Updated May 28, 2017

Ingredients

  • 1 zucchini (6 inches)
  • 1 yellow summer squash (6 inches)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, chopped parsley and shredded Parmesan, if desired

Steps

  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil.
  • 2
    Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.
  • 3
    Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.

Nutrition

40 Calories, 2 1/2g Total Fat, 1g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
260mg
7%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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