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Categories: Main courses, Vegetarian

Roasted squash with zucchini tzatziki

Roasted squash with zucchini tzatziki
Robert Gauthier / Los Angeles Times

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright green rind. Its sweetness, accentuated by the ... Read more

Total time: 1 hour 20 minutes | Serves 4
  • 1 (3 1/2-to 4-pound) kabocha squash
  • Nonstick cooking spray
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon salt, divided
  • 1 cup plain nonfat yogurt
  • 1/2 cup low-fat sour cream
  • 1 small zucchini, grated
  • 1 clove garlic, minced
  • Freshly ground pepper

Step 1Heat the oven to 425 degrees.

Step 2Cut 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.

Step 3Roast the squash until it is tender and browned around the edges, about 1 hour.

Step 4Combine 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.

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.
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