4 servings (serving size: 2 squash rings and 1/2 cup sauce)
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)
How to Make It
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.
I needed this recipe to accompany an italian dinner that we were making. Since my mother is a senior citizen, there are certain ingrediants that she cannot eat. I had to leave out the tomatoes and cheese. I did however added sage and oregano and drizzled olive oil as I layered the squash w/ the spices. I thinly sliced the squash to ensure that the squash would bake throughout. After 45 minutes, I stirred the squash and baked an add'l 10 minutes at 300F. It was a great hit! thank you for such a great recipe!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.