| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Low fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Acorn Squash |
|
|
Salt And Freshly Ground Pepper |
| 1 1/2 |
tb |
Balsamic Vinegar |
| 6 |
|
Fresh Basil Leaves (up To 8) |
|
|
Olive Oil Spray |
INSTRUCTIONS
Heat oven to 500 degrees with rack in center. Cut squash in half
lengthwise; leave skin on. Remove seeds and any stringy bits from center.
Cut slices lengthwise 1 1/4" wide. Spray a roasting pan with cooking spray.
Arrange squash in pan, not touching. Sprinkle with salt and pepper. Cook 25
minutes, or until side touching pan begins to brown. Use a spatula to turn
slices, sprinkle with salt and pepper. Continue to cook until golden and
brown, 10 - 15 minutes more. Right before serving, stack basil leaves in a
pile, and cut into thin pieces. Arrange squash slices on a plate, drizzle
with vinegar, and scatter basil on top.
NOTES : One squash makes 10 - 12 slices; if you want more, just double the
recipe.
Recipe by: Martha Stewart Living Magazine, 10/97
Posted to MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997
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