Ingredients
Scale
- 1 medium acorn squash (approximately 4 inches in diameter or 1lbs)
- 3 tablespoons olive oil
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon dried rosemary (or 4 sprigs fresh rosemary, chopped)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Wash acorn squash and cut it in half vertically from stem to end.
- Scoop out all seeds and slice squash into half inch slices across the ridges.
- Place slices into a large bowl and coat with olive oil.
- Lay slices out on a large, foil-lined baking sheet.
- Sprinkle with Parmesan cheese, rosemary, salt, and pepper.
- Roast for 25-30 minutes or until tender.
Notes
- You can either eat the skin of the squash or remove it as you eat it.
- Gluten-free: This is gluten-free
- Vegetarian: This is vegetarian
- Macros per serving: Calories: 117, Fat: 9g, Net Carbs: 6.8 (8g carbs – 1.2g fiber), Protein: 3.1g