- 1 acorn squash
- 2 Tbsp. Olive Oil
- 1/4 tsp. sea salt
- Preheat oven to 425˚.
- Wrap a paper towel around squash & microwave for 2 mins.
- Once cooled, peel squash. Cut in half & scoop out the seeds.Cut the squash into long pieces.
- Combine squash, olive oil, & sea salt in Ziploc. Shake well.
- Spread the mixture onto a baking sheet lined with aluminum foil.
- Bake for approx. 35 mins, stirring halfway.
- Let cool & enjoy!