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    Click here for a "text only" printer friendly version.
    Harvest Acorn Squash Harvest Acorn Squash

    Prep: 30 min - Total: 45 min

    2 medium acorn squash, halved lengthwise, seeded
    2 Tbsp. margarine or butter
    4 tsp. brown sugar
    1 cup JET-PUFFED Miniature Marshmallows


    PREHEAT oven to 375°F. Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes or until tender, turning after 6 minutes. Let stand, covered, 5 minutes.

    SCOOP squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. of the brown sugar and 1/4 cup of the marshmallows.

    BAKE 12 to 15 minutes or until squash is heated through and marshmallows are lightly browned.

    Makes 4 servings

    Use Your Oven: To cook the squash in the oven instead of the microwave, place unfilled squash halves, cut sides down, in 13x9-inch baking pan filled with 1/2 inch water. Bake at 375°F for 40 to 50 minutes or until squash is tender. Scoop squash from the shells and continue as directed.

    Tip: Acorn squash are a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark, well-ventilated place for up to 1 month.

    Nutritional Info Per Serving:
    Calories 200, Total fat 6g, Saturated fat 1g, Cholesterol 0mg, Sodium 90mg, Carbohydrate 37g, Dietary fiber 3g, Sugars 19g, Protein 2g

    This recipe created by Kraft Foods.

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