Learn to cook; Relish your life!
Source: Ladies' Home Journal Magazine, Nov. 1998
Serving size: 4
- 1 (1 1/2 lbs) acorn or butternut squash
- 1 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon margarine, softened
- 3/4 teaspoon olive oil
- 1 teaspoon chopped parsley
Heat oven to 375 degrees. Grease jellyroll pan. Cut squash in half lengthwise, remove seeds. Sprinkle with salt and pepper. Rub with softened margarine. Place halves cut-side down on prepared pan; brush tops with olive oil.
Bake squash 45 minutes, until fork-tender. Serve cut-side up and sprinkle with parsley.
Nutritional information per serving: 80 calories, 4g fat, 8mg cholesterol, 176mg sodium, 14g carbohydrate, 1g protein, 44mg calcium