Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 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. bake at 220c for 20-30 minutes, until just starting to brown, stirring halfway through cooking. divide baby spinach between palte. top with squash, and drizzle with a small amount of the pan juices.

Target recipe: preheat oven to 350 degrees f. cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes. in mixing bowl, combine squash, eggs and sugar; stir, but do not beat. add lemon extract. pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. let cool and chill in refrigerator. serve cold. tastes like lemon custard. note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).