Parmesan Acorn Squash
Recipe: #14690
October 18, 2014
Categories: Side Dishes, Squash, 5 Ingredients Or Less, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A winter favorite in my family. I'm giving measurement amounts to satisfy website requirements, but I never measure."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (172.6 g)
- Calories 86.9
- Total Fat - 6.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 17.2 mg
- Sodium - 224.9 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.8 g
- Sugars - 3.6 g
- Protein - 3 g
- Calcium - 58.3 mg
- Iron - 0.6 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut squashes in half, remove seeds, place in baking dish with 1/2" water and bake cut side down in 350° oven 1 hour (remove sooner if soft).
Step 2
Criss-cross cut pulp; sprinkle with salt and pepper, top with parmesan and dot with butter.
Step 3
Drain water from baking dish.
Step 4
Return squash to oven, face up; broil just long enough to melt butter and lightly brown cheese.
Tips
No special items needed.
1 Reviews
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