CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
2 |
md |
Acorn squash, (each 1 pound ) |
1/4 |
c |
Honey |
1 |
tb |
Lemon juice |
1/4 |
ts |
Ground cardamom |
INSTRUCTIONS
Cut each squash in half lengthwise, and discard seeds and membrane. Combine
remaining ingredients, and spoon into squash shells.
Place squash shells in an 11- x 7- x 2-inch baking dish.
Cover dish, and bake at 350 deg for 1 hour and 10 minutes, basting squash
occasionally with the honey mixture. Uncover dish, and bake an additional 5
minutes or until the squash is tender. Yield: 4 servings (serving size: 1
squash half).
Per serving: 131 Calories; 0g Fat (1% calories from fat); 1g Protein; 35g
Carbohydrate; 0mg Cholesterol; 6mg Sodium
Recipe by: Cooking Light, Nov/Dec 1993, page 152
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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