| |
| INGREDIENTS |
| 2 |
small acorn squash, about 2 lb. total weight |
| 3 tsp. |
extra-virgin olive oil |
| ¼ tsp. |
salt |
| 8 |
cloves garlic, halved |
| 1 tbsp. |
pine nuts |
| ¼ tsp. |
freshly ground black pepper |
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|
| RECIPE |
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Preheat oven to 400ºF.
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Coat a shallow baking dish with cooking spray.
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Cut the squash crosswise into rings ½-inch thick, leaving the peel intact.
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Remove seeds out of the center of each ring and discard.
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Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly.
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Brush with 1½ teaspoons of the olive oil, and sprinkle with ⅛ teaspoon of the salt. Bake for 15 minutes.
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Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1½ teaspoons olive oil.
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Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10-15 minutes longer.
-
Season the squash rings with the remaining ⅛ teaspoon salt and the pepper.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
½ acorn squash
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
138 |
|
| Total Fat |
5 g |
|
| Sodium |
154 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
7 g |
|
| Protein |
3 g |
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