Wiggly Worms Recipe

Wiggly Worms Recipe
Does anybody out there like worms? Yuck! They are generally slimy, they slither like miniature snakes, and they live in dirt. There is even a familiar saying, “open a can of worms,” which means to bring up a subject or do something that will be major trouble. And of course, there is The Hearse Song, which is sung often at Halloween time:
””
    Never laugh when a hearse goes by
    Since you may be the next one to die
    They wrap you up in a bloody sheet
    And put you in a hole 6 feet deep.

    The worms crawl in
    The worms crawl out
    The worms play pinochle on your snout


The tune to The Hearse Song may be catchy, but the song is scary, especially the chorus which is all about worms.

So, why not serve these disgusting, but delicious Wiggly Worms this year at the annual Halloween BOO-ffet? They are made of strips of roasted butternut squash that have been tossed in butter and a spicy mix of chili powder, cayenne, and salt. If you have some empty tin cans, you can label them and fill them with these worms.

6 Servings

2 pounds butternut squash, peeled and cut into 1/4" x 1/4" x 3" strips

2 tablespoons melted butter

1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper

  1. Preheat oven to 400°.

  2. Place the squash strips in a bowl; pour the melted butter over them.
  3. Mix the salt, chili powder, and cayenne pepper; sprinkle over the squash strips and mix well, being careful not to break the strips.
  4. Spread the coated strips in a single layer on a baking sheet.
  5. Bake 18-25 minutes or until tender and the edges begin to brown.
  6. Serve immediately.

Amount Per Serving
Calories 113 Calories from Fat 36
Percent Total Calories From: Fat 32% Protein 6% Carb. 63%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 143 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 0 g
Protein 2 g

Vitamin A 240% Vitamin C 53% Calcium 0% Iron 6%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.