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Dig into this scrumptious adobo roasted squash with jalapeno Cilantro Pesto with zero guilt.
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SkinnyMS

Adobo Roasted Squash with Jalapeño Cilantro Pesto

A superfood recipe worthy of your tastebuds, this sweet and spicy dish will have you coming back for more.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Low-Carb, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 126kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric

Squash

  • 1 tablespoon smoked paprika
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon sea salt
  • 1 acorn squash peeled, seeded, and diced or butternut squash
  • 1/4 cup plain yogurt

Pesto

  • 2 jalapeños
  • 1/2 onion small
  • 1 cilantro small bunch, fresh
  • 1 parsley small bunch, fresh
  • 1 garlic clove
  • 1 lime juiced
  • 2 tablespoons olive oil
  • goat cheese crumbled, for serving
  • brown rice quinoa or other grain for serving (optional)

Instructions

  • Preheat oven to 400 degrees F. Combine the spices in a small bowl and mix well. Toss these with the squash and yogurt. Lay the squash in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, or until squash is tender.
  • To make the pesto, combine all of the ingredients in a blender or food processor. Pulse until well combined. Add a few drops of water to thin it out if necessary.
  • Serve the squash topped with the pesto and goat cheese. Serve with your favorite whole grain for a complete meal.

Nutrition

Serving: 0.5cup squash and 1/4 cup sauce | Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 247mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4