1/4 cup honey
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.
Season with salt and pepper.
Per Serving (acorn squash): 147 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; 2g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 654mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
Per Serving (butternut squash): 167 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; 3g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 657mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010