Orange-Streusel Acorn Squash |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 small acorn squash (about 3/4 pound each) |
1/4 cup frozen orange juice concentrate, thawed and undiluted |
2 tablespoons brown sugar |
1/4 teaspoon ground allspice |
vegetable cooking spray |
1/3 cup corn flake crumbs |
1 1/2 tablespoons coarsely chopped pecans |
2 teaspoons reduced-calorie margarine, melted |
Directions:
1. Wash squash; cut in half crosswise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9- x 2-inch baking dish. Add hot water to dish to depth of 1/2 inch. Bake, uncovered, at 400° for 30 to 40 minutes or until tender. Drain and let cool slightly.
2. Scoop out pulp into a bowl, leaving 1/4-inch-thick shells. Mash pulp. Add orange juice concentrate, brown sugar, and allspice; stir well. Cut a thin slice off bottom of each squash shell so it will sit flat. Coat baking dish with cooking spray; return squash shells to baking dish. Spoon squash mixture evenly into shells.
3. Combine corn flake crumbs, pecans, and margarine. Sprinkle crumb mixture evenly over squash. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.
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