Kabocha Squash Fries. Think that squash can't be sexy?
This fry alternative from celebrity chef Candice Kumai's book Cook Yourself Sexy is the recipe that will change your tune. Sweet and nutty kabocha squash rings are baked in the oven for just about an hour, resulting in golden-brown, crispy rings that will make boring old french fries feel so passé. High in vitamins A and C, this tasty low-carb snack supports your immune system all Winter long, and since the spicy sriracha dip is packed with capsaicin and protein, the hot sauce boosts your metabolism while the Greek yogurt satisfies hunger and keeps you full. Ingredients For fries: 1 large kabocha squash, unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt For dip: 3/4 cup nonfat Greek yogurt 1 teaspoon sriracha (use more or less, depending on desired heat) 1/4 teaspoon sea salt (optional) Directions Source: Calorie Count Information Category Snacks Yield Nutrition.
Butternut Squash Bake. Zucchini Chips. For some strange reason, Summer and fried foods go hand in hand.
I find it strange that during the season we are regularly rocking bikinis and tiny tops, it's a tradition to consume incredibly greasy food that leaves you feeling bloated and, if you're me, in need of a bed to lie down in as soon as possible. The next time you have the urge to eat something savory, crispy, and crunchy, let these baked zucchini chips curb your deep-fried cravings. You won't believe these easy crisps weigh in under 100 calories. Make sure you keep friends close when you bake these up — you'll be tempted to eat the whole tray once they're out of the oven. Ingredients Cooking spray 2 medium zucchinis (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated parmesan 1/4 cup plain dry breadcrumbs 1/8 teaspoon salt Freshly ground black pepper Directions Preheat the oven to 450ºF.
Source: Calorie Count Information Category Snacks Yield 4 servings Nutrition. Baked Zucchini Sticks. Butternut Squash Gratin with Blue Cheese and Sage. Zucchini Fritters. These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
I’m always looking for new ways to use up my lingering zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these fritters happened. Now these fritters are unbelievably easy to whip up. Simply grate your zucchini, drain them completely using a dish cloth, and throw them in a bowl with all of your other ingredients. These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies! Ingredients Instructions Place grated zucchini in a colander over the sink. Notes Nutrition Facts Serving Size Servings Per Container 4 Amount Per Serving Calories 185.4 Calories from Fat 108 % Daily Value* Total Fat 12.0g 18%
Spaghetti Squash Casserole. Got some leftover spaghetti squash and don’t feel like making spaghetti squash fritters?
Try this cheesy, tasty spaghetti squash casserole. Cheesy Spaghetti Squash Casserole Author: Vered DeLeeuw Recipe type: Sides, Vegetarian, Low Carb, Gluten Free Olive oil cooking spray 2½ cups (1 lb., 450 grams) cooked spaghetti squash ½ cup sour cream 1 large egg, lightly beaten 1 tablespoon minced garlic 1 teaspoon kosher salt ½ teaspoon dried thyme ¼ teaspoon black pepper 1 cup shredded sharp cheddar cheese Preheat oven to 400 degrees F. Serving size: ¼ casserole; Calories: 226.6; Fat: 16.9g; Saturated fat: 10.2g; Carbohydrates: 9.7g; Sugar: 3.1g; Sodium: 509mg; Fiber: 1.6g; Protein: 10.4g.
Twice-Baked Spaghetti Squash w/Pesto and Parmesan. Spaghetti squash is delicious with pesto and Parmesan and this Twice-Baked Spaghetti Squash with Pesto and Parmesan is low-carb and gluten-free.
It makes a nice winter side dish if you're avoiding higher-carb vegetables. Have you tried spaghetti squash? In Utah it's a trendy plant for home vegetable gardeners that's easy to grow, low in calories, and versatile. For years I grew spaghetti squash in my garden, and although I'm not a fan of spaghetti squash as a substitute for pasta, I love to eat it as a side dish. This easy-to-make Twice-Baked Spaghetti Squash with Pesto and Parmesan is definitely something I'll be making again. (Twice-Baked Spaghetti Squash with Pesto and Parmesan was updated with better photos step-by-step instructions October 2014. Cut spaghetti squash in half lengthwise and use a sharp spoon to scrape out the seeds and stringy gunk that's around the seeds. Roast the squash at 400F/200C until the squash pulls apart easily with a fork like this.