Baked Acorn Squash with Parmesan Cheese

Prep: 10 min. Cooking: 27 min.

Nonstick cooking spray
1 lrg. acorn squash (about 1lb.)
1/2 tbs. unsalted marg.
4 tsps. grated Parmesan cheese
1 1/2 tbs. dry bread crumbs

1. Preheat the oven to 400 deg.  Coat a baking sheet 
or 15 1/2 x 10 1/2 x
1 in. jelly roll pan with the cooking spray. Cut the 
squash in half crosswise and scoop out
the seeds with a spoon. Slice the squash into rounds 
1/4 in. thick and arrange them in a
single layer on the baking sheet. Bake the slices for 
8 min., turn, and bake 8 nim. longer;
remove from the oven and let cool.

2. Melt the marg. in a small skillet or saucepan.  In 
a pie pan or on a sheet of wax paper,
mix together the cheese and bread crumbs.  When the 
squash slices a re cool enough to
handle, press both sides into the 
cheese-breadcrumb mix.  Return the slices to the baking 
sheet and drizzle the marg. over
them.  Bake for 10 min. or until the squash is tender 
and golden brown.  Serves 4.

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