Kabocha Squash Fries With Spicy Greek Yogurt

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
191
FAT
38%
CHOL
1%
SOD
32%

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Ingredients for 4 servings

1 kabocha squash (4 pounds), cut lengthwise, seeded, and cut into 1/4-inch half-moons

2 to 4 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt (or to taste)

3/4 cup plain nonfat Greek yogurt

1 teaspoon sriracha hot sauce (or to taste)

1/4 teaspoon sea salt (optional)

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