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Orange-Streusel Acorn Squash

Prep time 40 mins
Cook time 15 mins
Yield 4 servings.

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

Nutrition Information

  • calories 155
  • caloriesfromfat 19 %
  • fat 3.3 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 31.7 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 113 mg
  • calcium 0.0 mg

How to Make It

  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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