1 pkg. (340g) Green Giant* Veggie Spirals Butternut Squash, thawed
1 tsp (5 mL) garlic powder
½ tsp (2.5 mL) chili powder
3 tbsp (45 mL) all purpose flour
2 cups (500 mL) shredded three-cheese blend
½ tsp (2.5 mL) dried oregano
½ tsp (2.5 mL) dried thyme
1 tsp (5 mL) dried parsley
½ cup (125 mL) fresh parsley, chopped
1 tsp (5 mL) chili flakes
Preheat oven to 450°F. Line a baking tray with parchment paper.
In a medium sized bowl, stir together cheese, dried oregano, thyme, and dried parsley and set aside.
In a small bowl whisk together egg, garlic powder, chili powder and flour. Add thawed butternut squash and toss to coat. Press squash onto lined baking tray creating a 9 x 13 rectangle. Bake for 20 minutes.
Remove crisp from oven and spread cheese over squash leaving a ½ inch boarder. Reduce oven temperature to 425°F and bake for another 5 -10 minutes until cheese is melted and starts to blister.
Sprinkle with fresh parsley and chili flakes. Allow crisp to cool 5 minutes. Slice into bite size rectangles and serve with a marinara dipping sauce or a side of Caesar salad.
Yields 16 pieces.