Spicy Butternut Squash Fries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup, julienned Butternut Squash 1 large Egg white, fresh .25 cup (1 serving) Total Corn Flakes Cereal (turned into crumbs)1 tsp Chili powder 1 pat (1" sq, 1/3" high) Butter, salted
Preheat the oven to 400 degrees F.
Spray a baking sheet with cooking spray or the pat of butter.
Cut off the long neck of the butternut squash. Using a vegetable peeler, peel the skin off the squash. Slice the squash crosswise into 1/2 inch slices and then slice eat slice into 1/2 inch sticks.
Beat egg white until soft peaks form. Mix the corn flake crumbs, chili powder and salt in a shallow bowl or a large resealable bag. Toss the squash with the egg whites to coat the sticking agent and then toss them together with the corn flake crumb mixture. If you are using a resealable bag, simply shake the bag to coat the squash with the crumbs.
Arrange the coated squash sticks on the oiled baking sheet and spray lightly with more cooking spray. Bake until crisped and browned and squash is tender, about 25-30 minutes. Turn them with a spatula half way through baking time. Serve them with a sauce mix of greek yogurt and salsa.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWEETEMTB.
Spray a baking sheet with cooking spray or the pat of butter.
Cut off the long neck of the butternut squash. Using a vegetable peeler, peel the skin off the squash. Slice the squash crosswise into 1/2 inch slices and then slice eat slice into 1/2 inch sticks.
Beat egg white until soft peaks form. Mix the corn flake crumbs, chili powder and salt in a shallow bowl or a large resealable bag. Toss the squash with the egg whites to coat the sticking agent and then toss them together with the corn flake crumb mixture. If you are using a resealable bag, simply shake the bag to coat the squash with the crumbs.
Arrange the coated squash sticks on the oiled baking sheet and spray lightly with more cooking spray. Bake until crisped and browned and squash is tender, about 25-30 minutes. Turn them with a spatula half way through baking time. Serve them with a sauce mix of greek yogurt and salsa.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWEETEMTB.
Nutritional Info Amount Per Serving
- Calories: 82.0
- Total Fat: 1.3 g
- Cholesterol: 2.7 mg
- Sodium: 44.1 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.8 g
- Protein: 2.4 g
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