1 acorn squash
2 Tbsp your favorite pesto
Splash of your favorite Greek salad dressing
1/4 c pine nuts
1/4 c feta crumbles
1/2 c roasted red pepper slices
1/4 cup black or Kalamata olive slices (optional)
Preheat oven to 350 degrees F. Cut acorn squash in half and remove seeds. Slice into about six 1/2″ rings and place on 9 X 13″ baking dish lightly sprayed with non-stick spray. Spread rings with a little pesto and splash with Greek salad dressing. Top with pine nuts, feta crumbles, red pepper and olives if desired. Bake 15-2o minutes until squash is tender crisp and slightly browned.
YOU CAN KEEP IT VEGETARIAN BUT I SERVED WITH PARMESAN CRUSTED HADDOCK AND BROCCOLI SLAW!