Cooking Instructions
- 1
preheat oven to 450 F
coat baking sheet with non-stick spray - 2
cut squash in half, length wise. Remove seeds
- 3
cut neck width wise to 1/2 inch slices
- 4
cut bottom length wise to 1/2 inch wedges
- 5
Toss squash with oil, salt, and pepper to coat evenly, spread on pan
- 6
Roast 15 minutes, flip squash, add garlic on top
- 7
Roast 8-10 more minutes (until you begin to see light gold spots), add parmesan on top
- 8
Roast 2-3 minutes more, sprinkle with sage and lemon zest
.
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All of the descriptions on my recipes include the new "Smartpoints" value on Weight Watchers for each serving. Some are duplicates from others that I found online, with modifications to reduce the number of points or remove/substitute ingredients my husband and/or I don't like.I'm still new to the kitchen and cooking for two (normally I make recipes for 4 and pack the leftovers for lunch the next day) and am looking to learn more. If you have any suggestions for any of my recipes regarding ingredients or cooking methods please send me a message!!
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