Directions:
- The squash should each be cut into 4 wedges and remove the seeds.
- Heat oven to 325ºF. Brush each squash wedge with about 1 teaspoon olive oil, then sprinkle each with about 1/4 teaspoon salt and about 1/8 tsp of cayenne if using.
- Place on a baking sheet skin-side down. Roast 45 minutes in the oven. The squash is done when it is fork-tender.
- Meanwhile, grate the zest and squeeze the juice from the orange. Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.16 Kcal (495 kJ) | ||
| Calories from fat | 63.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 535.48mg | 22% | |
| Potassium | 447.94mg | 10% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.4mg | 252% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 84.49 Kcal (354 kJ) | ||
| Calories from fat | 45.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 11% | |
|---|---|---|---|
| Sodium | 382.88mg | 22% | |
| Potassium | 320.29mg | 10% | |
| Total Carbs | 9.68g | 5% | |
| Sugars | 1.06g | 6% | |
| Dietary Fiber | 2.33g | 13% | |
| Protein | 0.9g | 3% | |
| Vitamin C | 16.3mg | 38% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 32.5mg | 252% | |
| Calcium | 40.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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