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    You are in: Home / Recipes / Grilled Squash With Cilantro-Pecan Pesto Recipe
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    Grilled Squash With Cilantro-Pecan Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Nancy's Pantry's Note:

    A great way to serve grilled squash as an accompaniment to other grilled vegetables or meats. Recipe from Whole Foods.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown. Repeat process for pecans. Combine the pine nuts, pecans, garlic, and cilantro in a food processor. Pulse until fine and well mixed. With food processor running, slowly add oil. Mix a few times by hand to thoroughly combine pesto. Add parmesan cheese and salt (optional).
    2. 2
      Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking. Preheat grill to medium heat. Cut squash lengthwise (about three pieces per squash depending upon size). Make 3 or so hatch marks on cut sides of squash and rub pesto onto cut sides of squash. Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is tender. Remove and serve with extra pesto on the side if desired.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Squash With Cilantro-Pecan Pesto

    Serving Size: 1 (91 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.9
     
    Calories from Fat 191
    81%
    Total Fat 21.3 g
    32%
    Saturated Fat 4.0 g
    20%
    Cholesterol 11.0 mg
    3%
    Sodium 200.9 mg
    8%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.1 g
    12%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    crookneck yellow squash

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