Roasted Acorn Squash

Okay, it has snowed, the leaves are changing and Halloween is over, it is officially fall! Last week I roasted my first acorn squash and tonight I had to do it again because it was so good I couldn't wait much longer to have it.  Many chose to make this with brown sugar and cinnamon and have a sweet treat but I haven't ventured here yet, instead I went the savory route and with my BBQ Chicken Breast it was delicious.

Roasted Acorn Squash: Serves 2-3

1 Acorn Squash
1tsp Olive Oil
Salt & Pepper

With a very sharp knife cut the squash in half through the stem, with a spoon scoop out the pulp and seeds. Brush the olive oil on the cut side of the squash and liberally sprinkle with salt and pepper. Place cut side down on a baking sheet and roast in a 400° for 55-60 minutes - a fork should easily go through the flesh of the squash with no resistance. Remove from the oven and with a spoon carefully scoop out the insides of the squash, serve and enjoy!

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WW: 1 Points Plus / serving