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Dietitian's tip: Acorn squash cooks quickly and takes on an elegant appearance when sliced into rings and roasted. For easier cutting, microwave whole unpeeled squash on high for a few minutes to soften them.
Serves 4
Ingredients
2 small acorn squash, about 2 pounds total weight
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
8 cloves garlic, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 F. Coat a shallow baking dish with cooking spray.
Cut the squash crosswise into rings 1/2-inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 teaspoons of the olive oil, and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.
Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 teaspoons olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 minutes longer.
Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 138 | Monounsaturated fat | 3 g |
| Protein | 3 g | Cholesterol | 0 mg |
| Carbohydrate | 25 g | Sodium | 154 mg |
| Total fat | 5 g | Fiber | 7 g |
| Saturated fat | 1 g |
