Recipe Image

Cheese-Topped Acorn Squash

  • 20 m
  • 1 h 10 m
Diabetic Living Magazine
“Sage and nutmeg are the perfect seasoning pair for these acorn squash slices. Sprinkled with Parmesan just before serving, this vegetable side dish goes well with any main dish you're serving.”


    • 2 medium acorn squash (about 1 pound each)
    • 1 tablespoon vegetable oil spread, melted
    • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground pepper
    • ¼ cup grated Parmesan cheese (1 ounce)


  • 1 Preheat oven to 350°F. Halve squash lengthwise. Remove seeds and strings. Place the squash, cut sides down, in a greased 3-quart rectangular baking dish. Cover lightly with foil. Bake for 30 minutes.
  • 2 Meanwhile, stir together vegetable oil spread, sage, salt, nutmeg, and pepper. Carefully cut the squash into 3 slices each. Brush the herb mixture over the cut sides of the squash. Cover and bake about 20 minutes more or until tender. Sprinkle with Parmesan.
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