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Ingredients
- 1 lg. acorn squash (about 1 pound)
- 1/2 T butter
- 4 teaspoon grated Parmesan cheese
- 1 1/2 T dry bread crumbs
Directions
- Preheat oven to 400 degrees. Coat a baking sheet or possibly jelly roll pan with cooking spray. Cut the squash in half crosswise and scoop out the seeds with a spoon. Slice the squash into rounds 1/4" thick and arrange in a single layer on the baking sheet. Bake slices for 8 min, turn and bake 8 min longer. Remove from oven and let cool. Heat the butter in a small frying pan or possibly saucepan. In a pie pan or possibly on a sheet of wax paper, mix together the cheese and bread crumbs. When the squash is cool sufficient to handle, press both sides into the cheese-bread crumb mix. Return to the baking sheet. Drizzle the butter over the slices. Bake for 10 min or possibly till squash is tender and golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 95g | |
| Calories 99 | |
| Calories from Fat 40 | 40% |
| Total Fat 4.56g | 6% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 168mg | 7% |
| Potassium 302mg | 9% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.29g | 0% |
| Protein 4.33g | 7% |
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