Baked Acorn Squash
1 2-pound acorn squash—halved, seeded, sliced 3/4 inch thick
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