Easy Baked Acorn Squash with Apples & Raisins Recipe

YIELD Makes 4 servings

INGREDIENTS

2 medium acorn squash (about 2-1/4 pounds) 1 cup plus 2 tablespoons water, divided 1/3 cup reduced-calorie pancake syrup 1 Granny Smith apple, peeled, cored and coarsely chopped 1/4 cup seedless raisins 1/8 teaspoon ground nutmeg 1‑1/2 teaspoons cornstarch

PREPARATION:

1. Preheat oven to 400°F. Cut squash into halves. Scoop out and discard seeds. Place squash, cut side down, in 13X9-inch baking dish. Add 1 cup water to baking dish; bake 35 to 45 minutes or until fork-tender. Turn squash cut side up.
2. Meanwhile, heat pancake syrup in medium saucepan over medium heat. Add apple, raisins and nutmeg; cook and stir about 8 minutes or until apple is crisp-tender.
3. Combine cornstarch and remaining 2 tablespoons water in small cup until smooth; stir into saucepan. Cook and stir over medium-high heat until mixture boils and thickens. Cook and stir 2 minutes more.
4. Divide mixture evenly among squash halves. Return squash to oven; bake 10 minutes more or until heated through.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/2 squash Fiber 6 g Carbohydrate 52 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 1 % Calories 196 Protein 2 g Sodium 152 mg DIETARY EXCHANGE: Starch 2 Fruit 1