Add these side dish squash kabobs to the grill alongside your meat or chicken and dinner will be ready that much faster! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Wash and dry squash thoroughly. Slice off both ends of each squash and discard. Cut each squash in half lengthwise. Cut each half crosswise into 2-inch segments (you should have 3 to 4 segments per half).

  • Place squash in a large resealable plastic bag. In a small bowl, combine oregano, salt, and pepper; pour over squash in bag. Seal bag; shake to coat squash. Add olive oil to bag. Seal bag; turn to coat squash.

  • On eight 10- to 12-inch-long skewers, thread squash pieces, leaving a 1/4-inch space between pieces (see Tip). Place skewers on grill rack directly over medium-hot coals. Grill for 12 to 15 minutes or until tender, turning occasionally to brown evenly. Serve warm.


Tip: If using wooden skewers, soak in enough water to cover for 1 hour before using.

To make ahead: Prepare as directed through step 2. Chill for up to 24 hours. Continue as directed in step 3.

Nutrition Facts

35 calories; 2 g total fat; 158 mg sodium. 4 g carbohydrates; 1 g protein;