I'm a big fan of any kind of squash so I get pretty darn excited to find a new squash recipe to try out. This one turned out delicious and it looked so pretty and colorful on the dinner table!
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| A few of the ingredients |
Most of the items I had in the house, which in my opinion makes for a good recipe. The only thing I had to buy was some parsley because my plant outside has been waterlogged by the autumn rains.
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| Peeling the squash |
Cut the squash in half and clean out the seeds. Cut each half into 1" thick slices and take the peel off. Arrange the slices in a 9 x 13 baking dish that's been sprayed with cooking spray, overlap the edges to get all the pieces to fit.
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| Arrange them so they all fit and will cook evenly |
Preheat the oven to 375.
Melt 1/4 cup of butter along with 2 minced cloves of garlic in a saucepan and cook until the garlic is soft. Remove from heat.
In a small bowl mix together 1/4 cup Panko breadcrumbs and 1/3 cup Parmesan cheese, combine together then mix in 1 Tbsp of the melted butter.
Brush the squash with the remaining melted butter/garlic mixture.
Sprinkle with the breadcrumb mixture.
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| Check out this action shot! |
Bake uncovered for 35 - 40 minutes or until the squash is tender. Raise the oven temperature to 425 and bake another 5 - 10 minutes until lightly browned.
Remove from the oven and sprinkle some fresh parsley on top before serving.
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| Yum! |
Recipe serves 6 and is just 7 Weight Watcher points per serving.
