INGREDIENTS

INSTRUCTIONS

Note: A mixture of 1 teaspoon dried rosemary, 1 teaspoon dried thyme
and 1 teaspoon dried marjoram may be substituted for the herbes de
provence.  Cut each squash in half lengthwise and scoop out and discard
seeds and  string. Brush cut surface with olive oil and season with
salt, white  pepper, herbes de provence and red pepper flakes. Place
squash  cut-side down on grill and roast over medium-low heat, brushing
several times with olive oil and turning occasionally, until browned
and tender when pierced with skewer or knife, 50 to 60 minutes. Or
place squash cut-side down in shallow pan with plenty of space  between
each piece and roast at 400 degrees until tender, about 40  minutes.
Melt honey and drizzle over cut surface of squash if not  sweet enough.
Cut into thick slices. Yields 8 servings.  Each serving: 103 calories;
41 mg sodium; 0 cholesterol; 7 grams fat;  10 grams carbohydrates; 2
grams protein; 1.62 grams fiber  Recipe Source: Los Angeles Times -
01-13-1999  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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