Roasted Acorn Squash Salad

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   Preheat oven to 425. Cut acorn squash in half lengthwise and scoop seeds from the flesh using a spoon. Slice each half across to make 1/2 inch wide slices. Lay slices flat on a cookie sheet and brush lightly with olive oil and season lightly with salt and pepper. Cook for about 4-6 minutes on each side until golden. Wash and dry green beans. Peel and mince garlic clove. Heat 1 tsp olive oil in a pan over medium heat and add garlic & green beans. Cover and allow to steam until bright green, stirring occasionally, about 5 minutes. Season with salt, pepper and red pepper flakes. Spread spinach on a large plate, then lay slices of squash on top. Top with pecans and green beans and cranberry sauce. edition

No nutritional information available.

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