Roasted Acorn Squash with Rosemary, Garlic, and Parmesan
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Serves4 (1/2 each)
SWAP ScoreWhat's this?
Ingredients
- 2 acorn squash halved and seeds removed
- 1 tbsp olive oil
- 3 tbsp rosemary minced
- 2 cloves garlic finely chopped
- 1/3 cup Parmesan cheese finely shredded
Directions
- Preheat oven to 400 degrees.
- Cut squash in half and remove seeds.
- Lay halved squash on a baking sheet with the insides facing up.
- Mince rosemary, finely chop garlic, and shred cheese, if necessary.
- In a small bowl, combine rosemary, garlic, Parmesan cheese, and salt and pepper to taste.
- Brush squash with olive oil and sprinkle the rosemary-garlic-Parmesan mixture on top.
- Roast for 25 minutes until golden brown and cheese is crispy.
- Serve immediately.
Nutrition Facts
Roasted Acorn Squash with Rosemary, Garlic, and Parmesan
Amount Per Serving
Calories 132
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 7mg
2%
Sodium 154mg
6%
Potassium 492mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 6g
24%
Sugars 0g
Protein 4g
8%
Vitamin A
12%
Vitamin C
22%
Vitamin D0%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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