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Granola Crusted Acorn Squash

Granola Crusted Acorn Squash
Need a gluten free, primal, fodmap friendly, and vegetarian side dish? Granola Crusted Acorn Squash could be a super recipe to try. This recipe makes 6 servings with 195 calories, 4g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up rosemary leaves, parsley, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

1
Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
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2
Cut each squash in half; scoop out seeds.
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3
Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
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4
In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture.
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5
Brush squash slices with remaining butter mixture.
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6
Sprinkle with parsley, salt, pepper and granola mixture.
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7
Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.
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Equipment

DifficultyHard
Ready In1 h, 5 m.
Servings6
Health Score6
Gluten FreeLow FodmapVegetarian
DietsGluten FreeLacto Ovo VegetarianFodmap Friendly
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