Roasted Squash With Zucchini Tzatziki Recipe - Cooking Index
Roasted Squash With Zucchini Tzatziki Recipe - Cooking Index
| 1 | Kabocha squash - (3 1/2 to 4 lbs) - see * Note | |
| Nonstick cooking spray | ||
| 1 tablespoon | 15ml | Coriander seeds |
| 1/2 teaspoon | 2.5ml | Cumin seeds |
| 1 teaspoon | 5ml | Salt - divided |
| 1 cup | 237ml | Plain nonfat yogurt |
| 1/2 cup | 118ml | Low-fat sour cream |
| 1 cup | 237ml | Zucchini - grated (small) |
| 1 | Garlic clove - minced | |
| Freshly-ground black pepper - to taste |
* Note: Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When choosing a kabocha squash, pick one that is heavy for its size with no soft spots.
Heat the oven to 425 degrees.
Cut the squash in quarters. Scoop out the seeds and place the squash pieces cut-side up on a baking pan. Spray the squash with nonstick cooking spray. Combine the coriander, cumin seeds and 1/2 teaspoon of salt in a spice grinder; grind to a coarse texture. Sprinkle half the spice mixture over the squash.
Roast the squash until it is tender and browned around the edges, about 1 hour.
Combine the yogurt, sour cream, zucchini, garlic, the remaining 1/2 teaspoon of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mixture.
This recipe yields 4 servings.
Each serving: 260 calories; 643 mg sodium; 13 mg cholesterol; 4 grams fat; 2 grams saturated fat; 55 grams carbohydrates; 7 grams protein; 14.41 grams fiber.
Source:
The Los Angeles Times, 09-26-2001
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