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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.