Zesty Italian Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. Cut each squash crosswise into 4 (1-inch) rings; discard seeds and end pieces. Set squash aside.
2. 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.
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