| Orange-Honey Acorn Squash |
| Number of Servings |
6 |
|
Serving Size |
1/2 squash |
| Preparation Time |
20 minutes |
|
Cooking Time |
1 hour |
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| Quantities |
Ingredients |
| 3 | small acorn squash (6 cups cooked) |
| 4 tablespoons | frozen orange juice concentrate |
| 2 tablespoons | honey* |
| 1 tablespoon | margarine |
| 1/4 teaspoon | nutmeg or cinnamon |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- mixing spoon
- measuring cup
- measuring spoons
- shallow baking dish
- aluminum foil
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- Preheat oven to 400¡F.
- Cut squash in half. Remove and discard seeds.
- Place squash halves (cut side up) in shallow baking dish.
- Put a small amount of water (1/4 inch) in the bottom of the baking dish.
- Ass 1/2 teaspoon margarine to each half squash.
- Cover pan tightly with aluminum foil to keep steam in (speeds cooking).
- Bake 30 minutes at 400¡F.
- Remove foil and continue baking 20 minutes more, or until squash is tender.
- Scoop out and mash.
- Combine orange juice concentrate and honey. Mix well. Add orange juice and honey mixture and spices to mashed squash. return to the shell and bake for another 10 minutes.
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| NOTES: Variations: Grated cheese and/or bread crumbs can be added during the last 10 minutes of cooking. |
| Nutrition Information |
| Calories |
140 |
| Total Fat |
2g |
| Saturated Fat |
.5g |
| Protein |
2g |
| Carbohydrates |
33g |
| Fiber |
3g |
| Sugar |
15g |
| Vitamin A |
15% |
| Vitamin C |
70% |
| Calcium |
8% |
| Iron |
8% |
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