1 DAIRY AND 1 CARB PER SERVING
½ small acorn squash
2½ oz fat free cheese, cubed or shredded
cinnamon (to taste)
black pepper (to taste)
Preheat oven to 350°.
Cut squash in half length-ways and scoop out the seeds. Cover 2nd half in plastic wrap and save for another recipe.
Put the squash cut side down on a parchment lined cookie sheet.
Place in the oven for approx 30-40 minutes or until the squash is soft.
Remove from the oven and turn (Careful, it will be hot); if it doesn't sit flat on the cookie sheet, you may need to trim enough off the bottom so it does.
Fill the cavity with 2½ oz cheese & sprinkle with pepper and cinnamon.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
Remove from the oven and let cool for approx 5-10 minutes.
You may either eat out of the shell or, using a large spoon, scoop the squash and cheese out.