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Receta Roasted Squash With Zucchini Tzatziki
by Global Cookbook

Roasted Squash With Zucchini Tzatziki
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Ingredientes

  • 1 x kabocha squash - (3 1/2 to 4 lbs) see * Note
  •     Nonstick cooking spray
  • 1 Tbsp. coriander seeds
  • 1/2 tsp cumin seeds
  • 1 tsp salt divided
  • 1 c. plain nonfat yogurt
  • 1/2 c. low-fat lowfat sour cream
  • 1 sm zucchini grated
  • 1 x garlic clove chopped
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Note: Kabocha squash is a Japanese variety of winter or possibly hard-shell squash which has a full, sweet flavor. When choosing a kabocha squash, pick one which is heavy for its size with no soft spots.
  2. Heat the oven to 425 degrees.
  3. Cut the squash in quarters. Scoop out the seeds and place the squash pcs cut-side up on a baking pan. Spray the squash with nonstick cooking spray. Combine the coriander, cumin seeds and 1/2 tsp. of salt in a spice grinder; grind to a coarse texture. Sprinkle half the spice mix over the squash.
  4. Roast the squash till it is tender and browned around the edges, about 1 hour.
  5. Combine the yogurt, lowfat sour cream, zucchini, garlic, the remaining 1/2 tsp. of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mix.
  6. This recipe yields 4 servings.