THE NEW WAY TO COOK LIGHT RECIPES
ROASTED ACORN SQUASH RECIPE - NYT COOKING
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 154 milligrams, SugarContent 9 grams
LIGHT AND EASY GREEK POTATO SALAD RECIPE | ALLRECIPES
Light, easy, hard to mess up, easily multiplied.
Provided by UAReba
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Nutrition Facts : Calories 105 calories, CarbohydrateContent 10.4 g, FatContent 6.9 g, FiberContent 1.2 g, ProteinContent 1.2 g, SaturatedFatContent 1 g, SodiumContent 149.6 mg, SugarContent 0.9 g
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