Baked Acorn Squash

1 2-pound acorn squash—halved, seeded, sliced 3/4 inch thick
cooking Spray
1/2 tsp dried thyme or fresh thyme sprigs
1/4 tsp salt and black pepper
1/4 cup grated Parmesan

Heat oven to 400° F. On a rimmed baking sheet, spray the squash cooking spray, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.

note: 5 ounce serving equals about 15 grams of carbs

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