Low Calorie Recipes

Ingredients
2 tablespoons Olive oil, divided
1/4 cup White wine vinegar
1 tablespoon Fresh rosemary
1/2 teaspoon Salt
4 Garlic cloves, crushed
2 lbs Acorn squash, thinly sliced
Garnish: fresh rosemary sprigs

Preparation

Combine 1 tablespoon oil, white wine vinegar, and next 3 ingredients in a large zip-top plastic bag; add squash. Seal and turn to coat. Let stand 2 hours.

Remove squash from marinade, reserving marinade. Brush squash with remaining tablespoon oil.

Cook acorn squash, covered with grill lid, over medium-hot coals about 10 minutes on each side. Place on a serving dish; drizzle with reserved marinade. Cover squash and let stand 10 minutes. Garnish, if desired.

Nutrient Information
80 Calories
3.5 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
12 g Carbohydrates
1 g Protein
393 IU Vitamin A
13 mg Vitamin C
42 mg Calcium
149 mg Sodium
1 mg Iron
2 g Fiber

Ingredients
2 tablespoons Olive oil, divided
1/4 cup White wine vinegar
1 tablespoon Fresh rosemary
1/2 teaspoon Salt
4 Garlic cloves, crushed
2 lbs Acorn squash, thinly sliced
Garnish: fresh rosemary sprigs

Preparation

Combine 1 tablespoon oil, white wine vinegar, and next 3 ingredients in a large zip-top plastic bag; add squash. Seal and turn to coat. Let stand 2 hours.

Remove squash from marinade, reserving marinade. Brush squash with remaining tablespoon oil.

Cook acorn squash, covered with grill lid, over medium-hot coals about 10 minutes on each side. Place on a serving dish; drizzle with reserved marinade. Cover squash and let stand 10 minutes. Garnish, if desired.

Nutrient Information
80 Calories
3.5 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
12 g Carbohydrates
1 g Protein
393 IU Vitamin A
13 mg Vitamin C
42 mg Calcium
149 mg Sodium
1 mg Iron
2 g Fiber

Ingredients
2 tablespoons Olive oil, divided
1/4 cup White wine vinegar
1 tablespoon Fresh rosemary
1/2 teaspoon Salt
4 Garlic cloves, crushed
2 lbs Acorn squash, thinly sliced
Garnish: fresh rosemary sprigs

Preparation

Combine 1 tablespoon oil, white wine vinegar, and next 3 ingredients in a large zip-top plastic bag; add squash. Seal and turn to coat. Let stand 2 hours.

Remove squash from marinade, reserving marinade. Brush squash with remaining tablespoon oil.

Cook acorn squash, covered with grill lid, over medium-hot coals about 10 minutes on each side. Place on a serving dish; drizzle with reserved marinade. Cover squash and let stand 10 minutes. Garnish, if desired.

Nutrient Information
80 Calories
3.5 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
12 g Carbohydrates
1 g Protein
393 IU Vitamin A
13 mg Vitamin C
42 mg Calcium
149 mg Sodium
1 mg Iron
2 g Fiber