Serves: 6
Total Calories: 302
1. Preheat oven to 350ºF.
2. Combine cornmeal, salt, and pepper set aside. Combine egg and yogurt beat well. Dip squash in egg mixture dredge in cornmeal.
3. Place squash in a nonstick baking pan in a single layer. Bake for 30-40 minutes, until golden, turning once. Serve with lemon wedges.
Food exchanges per 1/3-cup serving: ½ BREAD, 1 VEGETABLE, trace FAT
This Oven-Fried Squash recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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