Acorn Squash with Peaches

By jobustitch

Ingredients

• 2 small acorn squash
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups frozen unsweetened sliced peaches, thawed
• 2 tablespoons brown sugar
• 1 teaspoon lemon juice
• 4 teaspoons butter
• 1 tablespoon minced fresh parsley, optional

Preparation

Step 1

•Cut squash in half; remove seeds. Place cut side up in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
•Place the peaches, brown sugar and lemon juice in a food processor. Cover and process until blended. Spoon over squash; dot with butter.
•Cover and bake at 350° for 55-65 minutes or until tender. Sprinkle with parsley if desired. Yield: 4 servings.




Nutritional Facts
1/2 squash equals 173 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 4 g fiber, 2 g protein.