Baked Squash

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