| 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 |
tb |
Honey |
| 1 |
tb |
Reduced-sodium soy sauce |
| 2 |
ts |
Rice vinegar |
| 1 1/2 |
ts |
Minced peeled fresh ginger |
| 1 |
|
Garlic clove; minced |
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; 3 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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