Slightly sweet and savory.

• 1/4 cup liquid honey
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 acorn squash (2 1/2 lbs total) or 1 butternut squash (2 1/4 lbs)

Whisk first 5 ingredients together in a large bowl.

Halve each squash crosswise, peel & scoop out seeds. Cut into 1 inch thick rings & toss in honey mixture until well coated.

Prepared squash can be covered & refrigerated for up to 6 hours before cooking.

Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture. Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden brown, about 30 to 40 minutes.

Per Serving: 157 Calories; trace Fat (1.2% calories from fat); trace Saturated Fat; 2g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

Season with salt and pepper.

Per Serving: 91 Calories; 5g Fat (44.4% calories from fat); trace Saturated Fat; 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010