Lunch: Indian-Spiced Grilled Baby Squash

Recipe by Jackie Mills Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Indian-Spiced Grilled Baby Squash

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
Cooking spray
1 tablespoon fresh lemon juice
1 tablespoon thinly sliced fresh mint leaves

Instructions

Preheat grill.
Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

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