Parmesan Crusted Butternut Squash (Low Carb/Low Fat)

I used to be one of those people that used to only like their squash swimming with butter and brown sugar. But once I ventured into eating squash in it's more savory form, I fell in love. Now it's my preferred choice. Especially when it comes to this recipe.

 The squash is seasoned and tossed with some healthy collard greens.

 It's topped with chopped nuts and delicious parmesan cheese.

And it's baked to warm perfection.

Parmesan Crusted Butternut Squash:

Makes about 15 servings

2 medium butternut squash

4 cloves garlic, minced

1/4 cup chopped fresh parsley

4 TBS olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/2 cups chopped collard greens

1/2 cup pecan halves

1/4 cup sliced almonds

1/4 cup freshly grated parmesan cheese

Preheat the oven to 350 degrees F. Lightly oil a 9x13 baking dish.

Peel squash, clean out seeds, and dice into 1 inch squares. Mix squash with garlic, parsley, 3 TBS olive oil, 1 tsp of salt and pour into baking dish. Cover with foil and bake for 1 hour or until squash is tender when pierced with a fork.

Meanwhile, in a food processor, add nuts, 1/2 tsp salt, 1 TBS olive oil and parmesan cheese. Pulse a few times until it is mixed but not too finely chopped. Set aside.

When squash is done, toss in the collard greens and sprinkle the nut topping over the whole thing. Bake uncovered 5-7 more minutes, keeping an eye on it to make sure it doesn't burn, until the nuts are lightly toasted. Remove from the oven and serve.

For 1/15 the recipe: 96 calories, 7g total fat, 1g saturated fat, 217mg sodium, 8g carbohydrates,

2g fiber, 2g protein