Ginger-Glazed Acorn Squash
2 acorn squash, halved lengthwise and seeds removed
3 tbsp corn oil
3 tbsp brown rice syrup
2 tsp powdered ginger
Dash grated nutmeg
Dash ground cinnamon
Dash sea salt
5 tbsp unsweetened apricot preserves
Spring or filtered water
1. Preheat oven to 350°F. Lightly oil a baking dish. Place squash halves,
cut side down, in dish. Add a little water to dish and bake about 20 minutes.
2. Whisk together remaining ingredients. Remove squash from the oven and
turn cut side up. Brush insides of squash with syrup mixture, and spoon
remaining mixture equally into each hollow.
3. Cover loosely with foil or oiled parchment paper and return squash to oven.
Bake until tender, about 35 minutes.
Serves 4. Analysis per serving: 296 calories, 2.5g protein,
11g fat, 53g carbohydrates