Roasted Acorn Squash
Roasted Acorn Squash is a delicious way to eat fresh acorn squash. Brush sliced acorn squash with olive oil, herbs, and spices before roasting in a hot oven. Shredded Parmesan cheese adds a salty savory flavor.
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Preheat the oven to 400 F. degrees. Wash the outside of the acorn squash under cold running water. With a sharp knife carefully cut the acorn squash in half vertically. Using a metal tablespoon scrape the fibers and seeds from the cavity of the acorn squash. Use the sharp knife to slice each half of the acorn squash into 1 inch thick slices. Arrange the acorn squash slices on a cookie sheet in a single layer. In a small mixing bowl mix the olive oil, chopped garlic, thyme, salt, and pepper. Using a basting brush, brush the olive oil and spices over both sides of the sliced acorn squash. Sprinkle the top of each acorn squash slice with the shredded cheese.
Place the cookie sheet in the oven and roast for 20 to 25 minutes or until the squash is fork tender and the cheese has melted.
Calories: 118 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 2 mg | Sodium: 334 mg | Potassium: 387 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 474 IU | Vitamin C: 14 mg | Calcium: 72 mg | Iron: 1 mg
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