Slice acorn squash crosswise to showcase its pretty scalloped edges before baking, then garnish with a light glaze of butter and rosemary for an elegant presentation. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Cut a squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a cutting board. Cut the squash halves crosswise into 1-inch slices. Repeat with remaining squash. Pour the wine into a 2-quart rectangular baking dish. Add garlic slices to the wine. Arrange the squash slices in the dish, overlapping slices as needed. Sprinkle squash with salt and pepper.

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  • Bake, covered, for 40 minutes. Uncover and bake for 10 to 15 minutes more or until squash is tender. Transfer the squash slices to a serving platter, reserving liquid in dish.

  • Add butter and rosemary to the liquid in the baking dish. Stir until butter is melted. Spoon over squash on the platter and serve warm.

Nutrition Facts

155 calories; 3.2 g total fat; 8 mg cholesterol; 205 mg sodium. 25.4 g carbohydrates; 2 g protein; Full Nutrition