hinman: acorn squash with pecans and molasses

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Acorn Squash with Pecans and Molasses

 

Recipe By :Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories : EZ LF Favs Main Dishes

Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium acorn squash -- halved lengthwise, cored

1/3 cup molasses

1/4 cup chopped pecans

2 teaspoons grated fresh orange peel

1/8 teaspoon salt

 

1) Preheat oven to 375F. 2) Lightly oil a large shallow baking pan or

spray with a nonstick cooking spray. 3) Place squash halves cut side down

in prepared pan. Bake, uncovered, 30 minutes. 4) In a small bowl, combine 3

tablespoons of the molasses with remaining ingredients. Mix well. 5) Turn

baked squash over and divide molasses mixture evenly into cavities. (Before

filling the squash, you may need to slice a tiny bit off the bottom of each

half to keep the squash from tipping over.) Drizzle remaining molasses over

squash. Return pan to oven and continue to bake 20 minutes more, or until

squash is tender.

 

Source:

" Easy Low-Fat Favorites (2002/1997) "

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Per Serving (excluding unknown items): 209 Calories; 5g Fat (20.8% calories

from fat); 2g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat;

1 Other Carbohydrates.

 

NOTES : This delicious dish bakes for 50 to 60 minutes, but it only takes a

few minutes to throw together, so you can put it in the oven first, then

proceed with the rest of the meal. It's a great company dish because it

looks so fancy and tastes so good.

 

Nutr. Assoc. : 0 0 0 1012 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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