Baked Acorn Squash

2 small acorn squash, about 2 lb. total weight
1 tablespoon extra-virgin olive oil
¼ teaspoon salt (I use about 10 grains of Sea Salt)
8 cloves garlic, halved
1 tablespoon pine nuts (you will find these in the produce aisle in bags like sunflower seeds)
¼ teaspoon freshly ground pepper

Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray. Cut the squash crosswise into rings 1½ inches thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1½ teaspoons of the olive oil, and sprinkle with 1/8 teaspoon salt. Bake for 15 minutes.

Meanwhile, in a small bowl, toss the garlic with the remaining 1½ teaspoons olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, 10-15 minutes longer. Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.

Makes 4 servings

Calories-138, Total Fat-5g, Carb-25g, Fiber-7g, Protein-3g, Sodium-154mg

From The New Mayo Clinic Cookbook