Roasted Acorn Squash Rings

1. Preheat oven to 400°F.   
2. Place squash on a kitchen towel over a cutting board to help hold it securely in place. Cut squash into 1-inch-thick slices. Discard ends. Use a knife to cut away seeds in the center of each squash slice. Discard seeds.  
3. Line a large rimmed baking pan with parchment paper; arrange squash slices in single layer. Coat squash with cooking spray.  
4. In a small bowl, combine the zest, Italian seasoning, paprika, and salt. Sprinkle over squash slices. Bake for 35 to 40 minutes or until tender. 
5. Arrange squash slices on platter for serving. Garnish with basil leaves, if desired. 

Each serving contains: 140 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 461 mg sodium, 36 g carbohydrates, 5 g fiber, 0 g sugar, 3 g protein. Daily values: 31% vitamin A, 37% vitamin C, 9% calcium, 14% iron.