| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 57.9mg
Potassium: 623.1mg
Carbohydrates: 17.4g
Fiber: 4.3g
Sugar: <1g
Protein: 2.5g