Roasted Acorn Squash with Thyme

 Simply 5 pg 143  4 serv                                         1 point              
   
2 acorn squash
1 T olive oil
1 ½ T fresh chopped thyme
½ t kosher salt
¼ t black pepper

1. Preheat oven to 400. Spray large rimmed baking sheet with olive oil nonstick spray.
2. Using a long serrated knife, halve squash through stem end. With spoon scrape out seeds and cut each squash half in half to make a total of 8 wedges. Place squash skin-side down on prepared baking sheet. Brush with oil and sprinkle with thyme, s & p.
3. Roast until squash is tender and golden brown along edges, about 40 minutes.
OVEN 400