Roasted Yellow Squash

1. Combine water, oil, and garlic in a roasting pan. Add squash and season with salt and pepper. Using your hands, turn the squash in the oil mixture to make sure it is well coated.

2. Bake at 220C for 20-30 minutes, until just starting to brown, stirring halfway through cooking.

3. Divide baby spinach between palte. Top with squash, and drizzle with a small amount of the pan juices.

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Nutrient	Quantity
Total fats	30.2112 g
Protein	13.6936 g
Carbohydrates	43.7768 g
Energy	459.32 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.808 g
Water	1304.5174 g
Aspartic acid	1.4564 g
Calcium, Ca	356.13 mg
Lutein + zeaxanthin	17584 g
Fiber, total dietary	12.8 g
Fatty acids, total saturated 22:0	0.0653 g
Carotene, beta	7665.6 g
Niacin	5.4205 mg
Vitamin A, RAE	644.08 g
Arginine	0.6008 g
Riboflavin	0.6434 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0102 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4369 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	1.4378 g
Sodium, Na	120.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3753 g
Total lipid (fat)	30.2112 g
Manganese, Mn	2.8239 mg
Fructose	16.3344 g
Proline	0.429 g
Fatty acids, total saturated 16:0	3.7675 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3962 g
Sucrose	0.6936 g
Choline, total	95.377 mg
Sugars, total	29.7648 g
Serine	0.5109 g
Fatty acids, total saturated 10:0	0.061 g
Fatty acids, total saturated 18:0	0.6032 g
Vitamin B-6	1.2906 mg
Selenium, Se	3.232 g
Ash	7.9195 g
Fatty acids, total saturated 18:1 undifferentiated	19.3096 g
Pantothenic acid	1.7036 mg
Phenylalanine	0.4901 g
Copper, Cu	1.1073 mg
Betaine	123.147 mg
Thiamin	0.6118 mg
Methionine	0.2058 g
Iron, Fe	7.8736 mg
Carbohydrate, by difference	43.7768 g
Phosphorus, P	383.92 mg
Folate, total	425.84 g
Tocopherol, gamma	0.4401 mg
Alanine	0.6682 g
Valine	0.6199 g
Fatty acids, total saturated 18:2 undifferentiated	3.0631 g
Glycine	0.5164 g
Glucose (dextrose)	12.6288 g
Fatty acids, total saturated 14:0	0.0222 g
Zinc, Zn	3.5824 mg
Isoleucine	0.5218 g
Fatty acids, total saturated 12:0	0.0305 g
Fatty acids, total polyunsaturated	3.8723 g
Fatty acids, total saturated 14:1	0.0406 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.8264 g
Vitamin A, IU	12776.4 IU
Folate, DFE	425.84 g
Tryptophan	0.1281 g
Vitamin C, total ascorbic acid	229.808 mg
Phytosterols	70.47 mg
Fatty acids, total polyunsaturated 16:1 c	0.0305 g
Galactose	0.12 g
Fatty acids, total polyunsaturated 18:1 c	0.061 g
Fatty acids, total saturated 20:0	0.122 g
Tyrosine	0.3836 g
Vitamin K (phylloquinone)	628.246 g
Fatty acids, total saturated	4.7487 g
Histidine	0.28 g
Fatty acids, total monounsaturated	19.8436 g
Threonine	0.3801 g
Folate, food	425.84 g
Fatty acids, total polyunsaturated 17:0	0.0161 g
Fatty acids, total polyunsaturated 24:0	0.0406 g
Vitamin E (alpha-tocopherol)	7.6313 mg
Magnesium, Mg	302.74 mg
Lysine	0.7371 g
Potassium, K	2925.39 mg
Cystine	0.1436 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Yellow squash	8	193.04	39.4208	2.7432
Water	1 cup	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	0	0	0
baby spinach	4 cups	27.6	4.356	0.468