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Baked Acorn Squash With Parmesan Cheese Recipe
|Non-stick cooking spray||2 Tablespoon|
|Acorn squash||1 Large|
|Unsalted margarine||1⁄2 Tablespoon|
|Grated parmesan cheese||4 Teaspoon|
|Dry bread crumbs||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 866 Calories from Fat 335
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 17.6 mg
Sodium 518.4 mg21.6%
Total Carbohydrates 127 g42.5%
Dietary Fiber 16 g64%
Sugars 1.6 g
Protein 19 g37.6%
Vitamin A 80.5% Vitamin C 183.4%
Calcium 59.4% Iron 45.9%
*Based on a 2000 Calorie diet
Coat a baking sheet or 15 1/2"x 10 1/2'x 1" 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 inch thick and arrange them in a single layer on the baking sheet.
Bake the slices for 8 minutes, turn, and bake 8 minutes longer; remove from the oven and let cool.
Melt the margarine 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 are cool enough to handle, press both sides into the cheese bread crumb mixture.
Return the slices to the baking sheet and drizzle the margarine over them.
Bake for 10 minutes or until the squash is tender and golden brown.