Roasted Squash - 18.3g Carbs, 6.2g Fiber
From: The 7-Day Diet Book: How To Burn Fat and Boost Your Metabolism With Recipes and Meal Plans Included (Weight Loss Recipes) by Julia Cruise
2 small (about12 oz) summer squash, cut into 1-inch pieces
1 1/2 cups fennel bulb, sliced
1 Tbsp fennel fronds, chopped, divided
1 Tbsp extra virgin olive oil
1 Tbsp fresh thyme, chopped
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup garlic, thinly sliced
Preheat oven to 450 degrees F.
Mix the squash with salt, fennel, thyme, oil, and pepper.
Spread the mix on a baking sheet and roast for 8 - 10 minutes.
Add garlic and roast for 2 -3 minutes until the vegetable are tender and the fennel gets brown.
Add the fennel fronds and serve hot.
Nutrition From: www.caloriecount.about.com
Servings: 2
Serving Size 262 g
Nutrition per Serving: 142 Calories, 70 Calories from Fat, 7.7g Total Fat, 1.1g Saturated Fat, 0mg Cholesterol, 332mg Sodium, 18.3g Total Carbs, 6.2g Dietary Fiber, 3.6g Protein
Vitamin A 8% - Vitamin C 47% - Calcium 13%- Iron 19%
Nutrition Grade: A
Good points:
No cholesterol
Very low in sugar
High in dietary fiber
High in iron
High in manganese
High in potassium
High in vitamin B6
Very high in vitamin C
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