Recipe - Roasted Summer Squash

2 cup Thinly cut or sliced up yellow squash
One half teaspoon Vegetable oil
One fourth teaspoon Paprika
1/8 teaspoon Salt
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
Vegetable cooking spray

Combine first 6 ingredients in a large ziptop heavyduty plastic bag; seal
bag, and shake to coat squash. Place squash on a baking sheet coated with
cooking spray.

Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2
cups.

Per serving: 18 Calories; 1g Fat (31% calories from fat); 1g Protein; 3g
Carbohydrate; 0mg Cholesterol; 68mg Sodium

NOTES : This recipe is featured with PIMENTOCHEESE SPOON BREAD WITH
ROASTED SUMMER SQUASH, Page 80.

Recipe by: Cooking Light, Jul/Aug 1995, page 80

Posted to MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.