1 butternut squash (2 1/2 lb)
2 tablespoons butter or margarine
2 large cloves garlic, finely chopped
1/4 cup ProgressoÂ® panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley
Heat oven to 375Â°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425Â°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat g); Cholesterol mg; Sodium 220mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 6g); Protein 3g
Percent Daily Value*: Vitamin A 320%; Vitamin C 20%; Calcium 10%; Iron 6%
Exchanges: 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat
Carbohydrate Choices: 1
Recipe courtesy of Eat Better America