Healthy Recipes & Appetizing Ideas

INGREDIENTS

2 cups acorn squash, cooked
1 tablespoon olive oil
2 tablespoons fat free half-and-half
½ cup diced onion
2 leaves fresh sage
2 teaspoons maple syrup
¼ cup freshly grated Parmesan cheese
2 tablespoons roasted pumpkin seeds
1 package Wasa Hearty Crispbread

DIRECTIONS

Slice open acorn squash and remove seeds. Place sliced side down in an 8 X 8 inch glass dish, cover and microwave on high until tender (approx 10 minutes).

Scoop out meat with a spoon when cooled and set aside.

Heat oil in a skillet. Add onion and whole sage leaves. Sauté until onions are transparent. Remove sage.

Add squash, half-and-half, maple syrup and Parmesan cheese. Mix well.

Spoon into bowl, sprinkle with pumpkin seeds and serve hot on a platter with crispbread.

Prep time: 20 minutes

NUTRITION FACTS

The squash in this colorful and tasty snack provides an excellent source of the antioxidant beta-carotene, while the pumpkin seeds provide cholesterol-reducing phytosterols. Low in fat and high in fiber, this recipe will please the palate without expanding your waistline.

TIPS

1. In place of sage, try rosemary or marjoram, or use 1 teaspoon dried sage.
2. Skim milk can also be used in place of fat-free half-and-half.

NUTRITIONAL VALUE PER SERVING