Baked Acorn Squash with Parmesan Cheese
Prep: 10 min. Cooking: 27 min.
Nonstick cooking spray
1 lrg. acorn squash (about 1lb.)
1/2 tbs. unsalted marg.
4 tsps. grated Parmesan cheese
1 1/2 tbs. dry bread crumbs
1. Preheat the oven to 400 deg. Coat a baking sheet
or 15 1/2 x 10 1/2 x
1 in. jelly roll pan with the cooking spray. Cut the
squash in half crosswise and scoop out
the seeds with a spoon. Slice the squash into rounds
1/4 in. thick and arrange them in a
single layer on the baking sheet. Bake the slices for
8 min., turn, and bake 8 nim. longer;
remove from the oven and let cool.
2. Melt the marg. in a small skillet or saucepan. In
a pie pan or on a sheet of wax paper,
mix together the cheese and bread crumbs. When the
squash slices a re cool enough to
handle, press both sides into the
cheese-breadcrumb mix. Return the slices to the baking
sheet and drizzle the marg. over
them. Bake for 10 min. or until the squash is tender
and golden brown. Serves 4.