| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Acorn squash, each 1 pound |
| 1/4 |
c |
Honey |
| 1 |
T |
Lemon juice |
| 1/4 |
t |
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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