Tuesday, September 24, 2013
Feeling Half-Baked? Try This Twice Baked Acorn Squash
Thank you CSA box for random fall produce like this acorn squash. I cut 2 in quarters, scooped the seeds out, and roasted at 400 degrees for an hour (I roasted a lot of other stuff too). Let cool and scoop out of skins...
What you need
roasted acorn squash
1/4 cup Parmesan cheese
2 TBS bread crumbs
3 TBS Italian seasoning
4-6 crushed pita chips for topping (I used Stacy's brand)
Preheat oven to 400 degrees; in a bowl, combine first 5 ingredients and tip into an 8x8 pan sprayed with non-stick spray. Top with crushed pita chips and bake for 30 minutes.
Calories: 100, protein 3, fiber 3.