Orange-Glazed Acorn Squash
(recipe & photography compliments of the Cooking Light cookbook, 2000)
Prep: 15 minutes - Cook: 50 minutes
3 acorn squash (about 1lb. each)
1/4 c. orange marmalade (We love a brand from Trader Joes that comes in a white jar.)
1 T. brown sugar
1 T. lime juice
2 t. low-sodium soy sauce
1/2 t. vegetable oil
dash of black pepper
Preheat oven to 400.
Cut off ends of squash and discard. Cut squash crosswise into 12-3/4" slices, discarding pulp and seeds. Arrange squash slices in a single layer on a large baking sheet coated with cooking spray. (I lined my cookie sheet with non-stick foil too. It much easier for clean-up later on.) Bake squash at 400 for 15 minutes.
Combine marmalade and remaining 6 ingredients. Brush half of marmalade mixture over squash slices. Bake at 400 for 20 minutes. Brush with remaining marmalade mixture; bake an additional 15 minutes.
Yield: 4 servings - serving size: 3 slices
Calories: 163 (6% from fat), Fat 1 g (sat. 0.2g, mono 0.2g, poly 0.4g), Protein 2.1g, Carb 41.2g, Fiber 2.9g, Chol 0mg, Iron 1.6mg, Sodium 247mg