- 1 (2-pound) butternut or acorn squash, halved lengthwise and seeded
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter or margarine
Preheat oven to 375°F. Place each piece of squash hollow side up on a square of foil large enough to wrap it; sprinkle with salt and pepper and dot with butter. Wrap tightly. Place squash on a baking sheet and bake 45 minutes until fork tender. Unwrap and serve with extra butter if you like.
Before wrapping add a little honey or maple syrup, brown, maple, or cinnamon sugar, or orange marmalade to squash along with butter, salt, and pepper (about 2 tablespoons in all will be enough). Wrap and bake as directed. Recipe too flexible for meaningful nutritional count.
Per serving: 185 C, 15 mg CR, 610 mg S*
Baked Spaghetti Squash: Leave squash whole; place on a lightly greased baking sheet, then bake at 375°F. about 45 minutes until you can pierce the squash easily with a fork. Remove squash from oven, halve, remove seeds, then with a fork, scrape flesh into strands. Toss with melted butter or top, if you prefer, with Tomato or Cheese Sauce.
Per serving (without butter or sauce): 20 C, 0 mg CR, 15 mg S*
To Charcoal Bake: Season and wrap each piece of squash as directed. Bake on a grill set 3”–4” above a moderately hot charcoal fire ¾–1 hour, turning two or three times. Note: You can cook the squash the same way on an outdoor gas or electric grill; the cooking times will be about the same.
Per serving: 155 C, 15 mg CR, 610 mg S*
Per serving: 155 C, 15 mg cu, 610 mg S