Thai-Style Squash

Thai-Style Squash
Makes 8
Prep 15 m
Roast 30 m



  1. 1 of 3 Heat oven to 425 degrees . Trim tops and bottoms from squash. Halve squash and scoop out seeds and pulp. Slice into 1-inch-thick wedges.
  2. 2 of 3 In a large bowl, whisk sugar, oil, fish sauce, vinegar and 1 tbsp lime juice. Toss squash in bowl to coat. Place on 2 foil-lined rimmed baking sheets and roast 20 minutes. Flip, drizzle with marinade, and roast 10 minutes, until squash is tender and browned.
  3. 3 of 3 Season squash with salt and 1 tbsp lime juice. Transfer to a platter and scatter mint and scallions on top.
Nutrition Information for Thai-Style Squash
Servings Per Recipe: 8
Per Serving: 4 g Fat, total, 130 kcal cal., 7 g sugar, 6 g fiber, 25 g carb., 1 g sat. fat, 440 mg sodium, 2 g pro.