What's lower in carbs than a sweet potato but tastes just as awesome? Butternut
squash! These are baked, not fried, to save even more fat and calories
1 butternut squash
(about 2 lb. -- large enough to yield
20 oz. once peeled and sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: Ketchup (Or try something Gluten Free)
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
Cut squash into French-fry-shaped spears, using a crinkle cutter if you've got one. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.
Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes. Enjoy!
Makes 2 servings
1/2 of recipe: 125 calories, 0g fat, 158mg sodium, 33g carbs, 5.5g fiber, 6g sugars, 3g protein