Parmesan-Crusted Acorn Squash
The first time I made these acorn squash slices, half of them were gone before I even got them to the table! This dish is simple enough for a weeknight, but pretty enough to grace your holiday table.
- 1 acorn squash
- 1 - 2 Tbsp. extra virgin olive oil
- 1 Tbsp. grated or shredded Parmesan cheese
- 1/4 tsp. salt-free lemon pepper seasoning optional
- Preheat the oven to 400 degrees, and lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Cut the acorn squash from top to bottom (if it is too hard to get your knife through it, put it in the microwave first for 1 – 2 minutes). Scrape out the seeds, put the flat sides down on a cutting board and cut it into slices about 3/4-inch thick.
- Lay the slices on the baking sheet. Pour the oil into a small bowl, and using a pastry brush, lightly brush both sides of the squash slices with the oil.
- Roast the slices for 10 minutes, then remove them from the oven, flip them, and carefully sprinkle the top of each slice with the cheese, and season it with the lemon pepper seasoning, if desired.
- Return it to the oven for 10 – 15 minutes until they are golden brown and tender.
Nutritional Information Per Serving (% based upon daily values): Calories 78, Total Fat: 4g, 6%; Saturated Fat: 1g, 3.5%; Cholesterol: 1mg, 0.5%; Sodium: 23mg, 1%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 2g, 6.5%; Sugar: 2g; Protein: 2g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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