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Recipe Summary

prep:
10 mins
bake:
35 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan. (If using spaghetti squash, cut each half into 2 wedges.)

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  • Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

  • Bake at 450° for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.

Nutrition Facts

108 calories; calories from fat 16%; fat 2.1g; saturated fat 1g; mono fat 0.8g; poly fat 0.2g; protein 1.8g; carbohydrates 24g; fiber 6.8g; cholesterol 5mg; iron 1.5mg; sodium 118mg; calcium 69mg.
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