- 1 large acorn squash (or 2 small)
- ⅓ cup grated Parmesan cheese + more for garnishing
- 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix of these)
- 1 tablespoons butter or ghee, melted (may sub olive oil or coconut oil)
- ½ teaspoon garlic powder
- ¼ teaspoon salt + more to taste
- ⅛ teaspoon black pepper
- Preheat the oven to 400℉. Line one large (or two medium size) baking sheets with parchment paper.
- Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shape slices.
- In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
- Spread the acorn squash pieces out onto the prepared baking sheet(s). Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off).
- Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional Parmesan cheese and herbs. Use a flat spatula to lift each piece off of the baking dish and onto a serving tray or dinner plates.
- Serving Size: 1/4th of recipe
- Calories: 143
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 210 mg
- Carbohydrate: 13 g
- (Fiber: 3 g
- Sugar: 0 g)
- Protein: 5 g