Baked Acorn Squash With Parmesan Cheese
|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|
Preheat the oven to 400°F.
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.