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Yield: Serves 4. Each serving: 1 cup.
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Baked Winter Squash
| Nutrition Information | |
| Calories: | 38 |
| Total Fat: | 0.6g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 23mg |
| Carbohydrates: | 8.5g |
| Dietary Fiber: | 0.9g |
| Sugars: | 4.2g |
| Protein: | 0.8g |
| Vitamin A: | 2377.1iu (47%) |
| Vitamin C: | 7.1mg (11%) |
| Calcium: | 18mg (1%) |
| Iron: | 0.3mg (1%) |
2 acorn squash, cut in half, seeds removed
4 teaspoons low-fat margarine
2 tablespoons sugar-free pancake syrup
1 tsp ground nutmeg
Preheat oven to 350 degrees. Place squash cut side down in baking pan with a little water on bottom. Cover with foil and bake until soft, about 1 hour. Top each half with margarine, syrup and nutmeg. Serve hot.
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