Directions:
- Cut squash halves lengthwise into 1/2 inch wedges.
- Peel wedges and cut in half crosswise.
- Combine oil, lemon juice, garlic and rosemary in a large bowl.
- Add squash and toss to coat.
- Place in single layer on a baking sheet.
- Bake at 450 for 15 minutes.
- Turn wedges and bake anothe 15 minutes or until golden.
- Sprinkle with cheese and salt& pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.69 Kcal (715 kJ) | ||
| Calories from fat | 111.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 99.53mg | 4% | |
| Potassium | 420.94mg | 9% | |
| Total Carbs | 12.95g | 4% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 1.3mg | 7% | |
| Calcium | 112.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 121.56 Kcal (509 kJ) | ||
| Calories from fat | 79.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 19% | |
|---|---|---|---|
| Cholesterol | 3.92mg | 2% | |
| Sodium | 70.88mg | 4% | |
| Potassium | 299.76mg | 9% | |
| Total Carbs | 9.22g | 4% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 1.69g | 9% | |
| Protein | 2.6g | 7% | |
| Vitamin C | 11.6mg | 27% | |
| Iron | 0.9mg | 7% | |
| Calcium | 80.2mg | 11% | |
* 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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