Orange-baked Acorn Squash

Yield: 8 servings

2 acorn squashes
2 teaspoons butter
1 Tablespoon low-sugar or sugar-free orange marmalade
2/3 cup orange juice
Salt, pepper, to taste
Cinnamon, to taste (optional)

  1. Cut squash in half, from stem to tip. Scoop out and discard seeds. Wrap squash in aluminum foil. Place wrapped squash cut-side down on a baking tray. Bake in a preheated 400 degree F oven 30 minutes. Remove from oven. Using a hot pad, carefully remove foil (avoid steam).
  2. Place squash halves cut-side up in the baking tray. Put a 1/2 teaspoon of butter in the cavity of each squash. Stir orange marmalade with orange juice and spoon it into each squash. Sprinkle with seasonings. Bake uncovered, an additional 20 to 30 minutes, until most of the liquid has evaporated and squash is tender. Cut each half in quarters to serve.

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