Orange-Acorn Squash

1 1-pound acorn squash, peeled
1/2 cup orange juice
1 Tablespoon brown sugar, firmly packed
1/4 teaspoon ground nutmeg

Cut acorn squash into 1/2-inch thick slices, discarding seeds. Combine orange juice, brown sugar, and ground nutmeg. Place squash and orange juice mixture in a large skillet. Bring juice to boil and reduce heat. Simmer for 25 minutes or until squash slices are tender.

Yield: 4 servings. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Calories per serving: 114, Fat: 0.3 g, Cholesterol, 0 mg, Protein: 1.9 g, Carbohydrates: 29 g, Dietary fiber: no data, Sodium: 8 mg.

From Sarah Schlesinger’s 500 Fat-Free Recipes

October, 1997

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