Skinnytaste · by Gina Homolka★ 4.0 (3)
Roasted Yellow Squash
NUTRITION · PER SERVING22M COOK
CAL 1%·PRO 1%
CARBS 3G44% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 2G58% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Yellow squash roasted until tender with golden, caramelized edges from olive oil and seasonings. A simple five-ingredient vegetable side that pairs well with grilled proteins.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups yellow squash (cut into ¼-inch thick half moons)
- 1/2 tbsp extra virgin olive oil
- 1/4 teaspoon garlic powder
- kosher salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 22M
CAL 1%·PRO 1%
CARBS 3G44% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 2G58% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 300mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 15mg
- Iron
- 0.11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.