Butternut Squash Parm Fries
Lower carb, high fiber, tastes like sweet potato fries...YES please!
Dipping sauce optional
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray. ( I put foil down first to make easier clean up)
Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
Cut squash into French-fry-shaped spears. Pat dry to absorb water. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.
Flip fries and cook until tender on the inside and crispy on the outside, about another 15 minutes. Carefully transfer fries to a large bowl. Top with minced garlic, olive oil, and garlic powder. Using two forks or spoons, gently toss to coat .Return fries to the sheets. BROIL on high until minced garlic begins to brown, about 2 minutes. Sprinkle with Parm-style topping, and serve with dipping sauce!