- 2 acorn squash
- 2 oleo
- 120 ml orange juice
- 55 gr brown sugar
- 40 gr corn syrup (light)
- 2 gr lemon rind
Cut each squash crosswise into 6 ( 1 cm thick) slices. Discard seeds and membrane.
Arrange slices in A 13 X 9 X 5 cm baking dish coated with cooking spray.
Pour orange juice over squash and bake at 180ºC for 30 minutes.
Combine brown sugar, corn syrup, Oleo and lemon rind in a small non-aluminum saucepan.
Bring to a boil; reduce heat simmer 2 to 3 minutes stirring constantly.
Brush sugar mixture on squash and bake, uncovered an additional 15 minutes or until tender basting occasionally.
(Fat 2. Cholesterol. 0.)