September 25th, 2012
Recipe by LeeAnne Wright
Preheat oven to 350ºF.
Cut squash in half and remove seeds. Place cut side down on a rimmed pan. Pour 1 cup water into pan and bake squash for 45 minutes or until very tender.
When squash is cool enough to hold, scrape out flesh with a fork and place into a serving bowl. Toss with butter, parsley and pecans. Season with salt and pepper and serve.
115 calories, 7 g fat, 50 mg calcium, 36 mg sodium, 13 g carbohydrates, 4 g fibre, 2 g protein. High source of fibre; excellent source of vitamin K and manganese; source of vitamin C and iron.