Grilled Acorn Squash With Rosemary
|Olive oil||2 Tablespoon (Divided)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Acorn squash||2 Pound, cut into 24 slices|
Combine 1 tablespoon olive oil, white wine vinegar, 1 tablespoon fresh rosemary, salt, and garlic in a large zip-top plastic bag.
Add squash slices; seal bag, and let stand 2 hours, turning bag occasionally.
Remove squash from bag, reserving marinade.
Brush remaining 1 tablespoon olive oil evenly over squash slices.
Place squash slices on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until tender.
Place on a serving plate, and drizzle with reserved marinade.
Cover and let stand 10 min utes before serving.
Garnish squash with rose mary sprigs, if desired.
Calories 86 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.1%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 126.1 mg5.3%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2 g8.1%
Sugars 0 g
Protein 1 g2.3%
Vitamin A 9.4% Vitamin C 22.8%
Calcium 4.8% Iron 5.6%
*Based on a 2000 Calorie diet