Zesty Italian Acorn Squash

Cooking Light
4 servings (serving size: 2 squash rings and 1/2 cup sauce)


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2 medium acorn squash (about 2 pounds)
1/2 cup thinly sliced onion
2 teaspoons olive oil
1 (1 1/2- x 1/2-inch) strip orange rind
1 tablespoon coarsely chopped fresh basil
1/2 teaspoon freshly ground pepper
1 garlic clove, minced
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Basil sprigs (optional)


Cut each squash crosswise into 4 (1-inch) rings; discard seeds and end pieces. Set squash aside.

Combine onion, oil, and orange rind in a 13 x 9-inch baking dish; toss well. Bake at 400° for 15 minutes or until onion is golden. Discard orange rind. Arrange squash in dish, slightly overlapping the rings. Combine basil, pepper, garlic, and tomatoes; spoon over squash rings. Cover and bake at 400° for 30 minutes or until squash is tender. Top with cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Garnish with basil sprigs, if desired.

Created date

June 2004

Nutritional Information

Calories 149
Caloriesfromfat 30 %
Fat 4.9 g
Satfat 1.8 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 5.9 g
Carbohydrate 23.4 g
Fiber 3 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 239 mg
Calcium 178 mg