| Ingredients | |||
| 2 | medium | acorn squash | |
| 1/2 | cup | orange juice, unsweetened | |
| 1/4 | cup | brown sugar, packed firmly | |
| 2 | tablespoons | light corn syrup | |
| 2 | tablespoons | oleo | |
| 1 | teaspoon | lemon rind, grated | |
Directions: | |||
| Cut each squash crosswise into 6 (1/4 inch thick) slices. Discard seeds and membrane. Arrange slices in A 13 X 9 X 2 inch baking dish coated with cooking spray. Pour orange juice over squash and bake at 350 degrees F for 30 minutes. Combine brown sugar, corn syrup, Oleo and lemon rind in a small non-aluminum saucepan. Bring to a boil; reduce heat simmer 2 to 3 minutes stirring constantly. Brush sugar mixture on squash and bake, uncovered an additional 15 minutes or until tender basting occasionally. (Fat 2. Cholesterol. 0.) | |||
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