Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Cut acorn squash in half and scoop out the seeds and threads.
- Season with olive oil, salt and pepper.
- Place the squash halves baking sheet, cut side facing up.
- Roast for 45 minutes to 1 hour, until tender.
Nutrition
Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg
