Pesto-Topped Grilled Summer Squash
Source: EatingWell Magazine, July/August 2009
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
168 calories; protein 3.1g 6% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 7% DV; sugars 2.9g; fat 15.2g 23% DV; saturated fat 1.5g 8% DV; cholesterol 1.1mg; vitamin a iu 521.2IU 10% DV; vitamin c 21.3mg 36% DV; folate 39.9mcg 10% DV; calcium 38.7mg 4% DV; iron 1mg 6% DV; magnesium 44.4mg 16% DV; potassium 368mg 10% DV; sodium 174.6mg 7% DV; thiamin 0.1mg 9% DV.
1 vegetable, 1 fat