HG Fettuccine

By 1lindads

PER SERVING (1/2 of recipe): 125 calories, <0.5g
fat, 158mg sodium, 33g carbs, 3g fiber, 6g
sugars, 3g protein -- POINTS® value 2*

Getting baked butternut-squash spears crispy in
the oven can be a bit of a challenge. This newly
improved recipe will show you the way...

Ingredients

• 1 butternut squash (about 2 pounds -- large
• enough to yield 20 oz. once peeled & sliced)
• 1/8 tsp. coarse salt
• Optional: additional coarse salt

Details

Servings 2

Preparation

Step 1

Preheat oven to 425 degrees.

Slice the ends off the squash, and then cut it
in half widthwise. Peel squash with a vegetable
peeler or carefully with a knife. Cut the round
bottom piece in half lengthwise and remove
seeds.

Using a crinkle cutter or a knife, carefully cut
squash into spears/French-fry shapes. (For exact
nutritionals, measure out and use 20 oz.) Pat
spears firmly with paper towels to absorb excess
moisture. Sprinkle evenly with salt.

Lay spears out on a layer of paper towels, and
let stand for at least 5 minutes, to allow the
salt to draw out any excess moisture. Then pat
with paper towels again. If you like, sprinkle
with additional salt.

Spray a broiler pan, a baking rack placed over a
baking sheet, or a baking sheet with nonstick
spray, and then lay spears flat on it. (Use two
pieces of bakeware, if needed.)

Bake in the oven for 20 minutes, and then
carefully flip spears. Bake for about 20 minutes
longer, until tender on the inside and crispy on
the outside. Enjoy!