Roasted Acorn Squash with Rosemary, Garlic, and Parmesan
Servings
41/2 each
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half and remove seeds.
  3. Lay halved squash on a baking sheet with the insides facing up.
  4. Mince rosemary, finely chop garlic, and shred cheese, if necessary.
  5. In a small bowl, combine rosemary, garlic, Parmesan cheese, and salt and pepper to taste.
  6. Brush squash with olive oil and sprinkle the rosemary-garlic-Parmesan mixture on top.
  7. Roast for 25 minutes until golden brown and cheese is crispy.
  8. 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.
Share on Twitter