Ingredients

serves 4

　　1 acorn squash (about 1 pound), halved, seeded, and cut into 8 wedges

　　1 medium red onion, cut into 8 wedges

　　2 tablespoons extra-virgin olive oil

　　Coarse salt and ground pepper

　　1/2 cup full-fat plain Greek-style yogurt

　　2 teaspoons fresh lemon juice

　　1/4 cup loosely packed fresh mint leaves

　　

Step 1

Preheat oven to 375°F. On a rimmed baking sheet, toss squash and onion with oil; season with salt and pepper. Roast until squash is tender, 30 to 35 minutes.

　　

Step 2

In a small bowl, combine yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt and mint; sprinkle with pepper.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 138

　　

Step 5

Fat: 8.5g (2g Saturated Fat)

　　

Step 6

Protein: 2.1g

　　

Step 7

Carbohydrates: 15.2g

　　

Step 8

Fiber: 2.3g

　　Everyday Food: Light