Roasted Acorn Squash with Orange-Ginger Dressing
Points Value 3 for 1 half of squash
- 3 medium acorn squash, cut in half and seeded
- 3 sprays cooking spray
- 3/4 cups fresh orange juice
- 2 Tbsp ginger root, fresh, minced
- 2 Tbsp unsalted butter
- 1 Tbsp packed brown sugar (Splenda)
- 1 Tbsp orange zest
Preheat oven to 375*F. Coat a roasting pan or baking dish with the cooking spray. Place acorn squash, cut side down on pan and spray outside of squash with cooking spray. Roast until desired doneness, about 30 to 45 minutes.
About 6 or 7 minutes before squash is finished cooking, in a medium oven safe bowl or pan, combine orange juice, ginger, butter, sugar and zest. Place in oven and cook just until butter and sugar melt; remove from oven and stir. ( Or you can heat the dressing on the stovetop over low heat.)
Serve each squash half like a bowl with dressing poured inside. You can also scoop out and mash the squash with the dressing and serve it like mashed potatoes.