Bake-tastic Butternut Squash Fries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 butternut squash (large enough to yield 1 pound once peeled and sliced)
- 1/8 teaspoon coarse salt, plus more, optional
- Ketchup, as dip, optional
Instructions
- Preheat the oven to 425 degrees F.
- Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
- Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
- Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
- Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
- Serve with ketchup for dipping, if using. Enjoy!
- PER SERVING (entire recipe): 204 calories, less than1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein
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