Acorn Squash Rings
A scrumptious side dish that has a unique flavor everyone in your family will love.
Yield
12 servingsPrep
5 minCook
45 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| ½ | cup |
orange juice
unsweetened |
|
| ¼ | cup |
brown sugar
packed firmly |
*
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 118 | ml |
orange juice
unsweetened |
|
| 59 | ml |
brown sugar
packed firmly |
*
|
| 3E+1 | ml |
light corn syrup
|
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Cut each squash crosswise into 6 (¼ 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℉ (180℃) 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.)
