Thanksgiving is upon us! But wait, weren't you supposed to bring a dish? Uh oh. Not to worry, the H3 Healthy Kitchen has you covered with a last-minute holiday dish.
1 can Pan spray
1 each Acorn squash, cut in half, seeds removed
½ cup Yellow onion, diced
¾ cup Celery, diced
¾ cup Carrot, diced
½ cup Panko bread crumbs
¼ cup Oregano, fresh, chopped
1 tsp Black pepper, fresh, ground
¼ cup Parmesan cheese
- Lightly grease a sheet pan, and place both halves of the squash skin side up. Place into an oven preheated to 350˚F, and roast till thermometer can pierce skin and squash with ease. (Approximately 35 - 40 minutes).
- While squash are roasting, sauté onion, celery, and carrots. Mix hot vegetables with panko, oregano, and black pepper.
- Stuff vegetable mixture into roasted squash. Top with parmesan cheese, and place back into oven for 10-12 minutes to allow the cheese to melt.
Serving Size: ¼ of a squash
Fat: 2.5 grams