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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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When fall is in the air, serve Baked Acorn Squash with grilled pork tenderloin and steamed brown rice. Ingredients:
1 medium acorn squash (about 1 pound) |
1 1/2 tablespoons brown sugar |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 tablespoon unsweetened orange juice |
1 teaspoon nonfat margarine, melted |
1 tablespoon finely chopped pecans, toasted |
Directions:
1. Cut squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in an 11- x 7- x 1 1/2-inch baking dish. Add water to depth of 1/2 inch. Bake, uncovered, at 350° for 40 minutes. Remove from oven, and invert squash halves.
2. Combine brown sugar and next 4 ingredients in a small bowl, stirring well. Spoon brown sugar mixture evenly into squash halves. Bake, uncovered, an additional 20 minutes, basting occasionally. Sprinkle with pecans.
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