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Crispy Buttercup Squash Poppers Recipe

kept byCelestielj
recipe byEating Well

3 to 3½-pound buttercup or butternut squash2 eggs, lightly beaten
3 tablespoons all-purpose flour
¾ cup panko bread crumbs¼ cup grated Parmesan cheese
½ teaspoon black pepper
nonstick olive oil cooking spray
1 lemon
1 5.3-6 oz carton plain fat-free Greek yogurt
1/4c light mayonnaise
1 clove garlic, minced
1 dash salt
1 dash ground chipotle chile pepper or chili powder (opt)
Fresh arugula (opt)



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