Southwestern Squash

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 1

    acorn squash (about 13/4 pounds)

  • 2

    tablespoons prepared roasted red pepper hummus

  • 1

    tablespoon honey

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper

  • 1

    tablespoon shredded parmesan cheese

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil; spray the foil with nonstick spray. Spray a 7 x 11-inch baking dish with nonstick spray; set aside. Cut the squash in half, discard the seeds, and place the squash, cut-side down, on the baking sheet. Bake until the squash is tender, 35-45 minutes. Leave the oven on. 2. Remove the squash from the oven and set aside until cool enough to handle. Scoop out the flesh and place in a medium bowl. Discard the skin. 3, Add the hummus, honey, cumin, salt, and crushed red pepper to the squash in the bowl; mix well. Spread the mixture into the baking dish. Sprinkle with the cheese. Bake until the squash is heated through and the cheese is lightly browned, about 15 minutes. PER SERVING (1/2 cup): 114 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 350 mg Sod, 26 g Carb, 7 g Fib, 3 g Prot, 85 mg Calc. POINTS value: 2.

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