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in cook





















| Fat | 2g | 4% |
| Saturated | 0g | 2% |
| Carbs | 23g | 8% |
| Fiber | 3g | 14% |
| Sugars | 0g | 0% |
| Protein | 2g | 4% |
| Sodium | 428mg | 18% |
| Calcium | 77mg | 8% |
| Magnesium | 71mg | 18% |
| Potassium | 761mg | 22% |
| Iron | 2mg | 9% |
| Zinc | 0mg | 2% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 24mg | 40% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 16% |
| Folic Acid (B9) | 38µg | 9% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |

Easy summertime dish for the grill!
Heat the grill and toss the squash with the olive oil, half of the basil (reserving some for garnish), salt and pepper.
Grill on both sides for a minute or two until fork tender.
Total time: 15 minutes
Servings: 2