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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 8 servings |
||
| Calories 150 | ||
| Calories from Fat 61 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 95mg | 3% | |
| Potassium 753mg | 21% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 0.0g | ||
| Protein 3.0g | 5% | |
Ingredients
- 4 large acorn squash
- salt and pepper
- 1/4 cup parmesan cheese, to taste
- 4 tablespoons butter
Directions
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).2
Criss-cross cut pulp; sprinkle with salt and pepper, top with parmesan and dot with butter.3
Drain water from baking dish.4
Return squash to oven, face up; broil just long enough to melt butter and lightly brown cheese.
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Featured Reviews for This Recipe
From: Sharon in Podunk
On Sep 21, 2008
Delicious! I've made this several times now and just realized I've never left a review.... As a child, squash was my least favorite vegetable but I decided as a grown up I should give it another chance. Glad I did! We love this recipe.
From: Barb Gertz
On Dec 6, 2004
This is a very delicious way to fix acorn squash. I baked the squash in the nicrowave which worked great. Made 1 acorn squash for the 2 of us. Then added the butter and Parmesan cheese after criss-cross cutting the pulp. I did use more parmesan cheese than the recipe called for, yummy. Thank you so much for posting the recipe.
From: PaulaG
On Nov 1, 2005
This is delicious! The minimal amount of cheese adds so much flavor. The recipe is easily reduced and there is minimal prep. My squash was done in 45 minutes.
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