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.