Baked orange squash

Yield: 4 servings

Measure Ingredient
2 cups Cooked, mashed, butternut or acorn squash
¼ cup Frozen orange juice concentrate, thawed
1 dash Ground ginger
⅛ teaspoon Ground cinnamon
½ teaspoon Grated orange peel
1 tablespoon Plus
1 teaspoon Reduced calorie margarine
4 teaspoons Firmly packed brown sugar

Preheat oven to 375. In a medium bowl, combine all ingredients, mixing well. Place mixture in a 1-quart baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 20 minutes.

Per serving: 2g protein, 2g fat, 19g carb., 48mg sodium, 0mg chol., 110 calories.

From: Carolyn Shaw Date: 09-12-94

Similar recipes