| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | October 199 | 1 | Servings | |
INGREDIENTS
| Nonstick vegetable oil spray | ||
| 2 | Acorn squash, 1 1/4- to 1 | |
| 1/2-pound | ||
| 3 | T | Honey |
| 1 | T | Reduced-sodium soy sauce |
| 2 | t | Rice vinegar |
| 1 1/2 | t | Minced peeled fresh ginger |
| 1 | Garlic clove, minced | |
| 3 | Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 450F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes. Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes. Makes 4 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 553 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g Protein; 145g Carbohydrate; 0mg Cholesterol; 629mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 30mg
Potassium: 3119.8mg
Carbohydrates: 147.5g
Fiber: 13.2g
Sugar: 51.8g
Protein: 7.3g