Squash rings with honey-soy glaze

Ingredients

Quantity		Ingredient
		Nonstick vegetable oil spray
2		Acorn squash; (1 1/4- to 1
		; 1/2-pound)
3	tablespoons	Honey
1	tablespoon	Reduced-sodium soy sauce
2	teaspoons	Rice vinegar
1½	teaspoon	Minced peeled fresh ginger
1		Garlic clove; minced

Directions

Preheat oven to 450F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes.

Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.

Makes 4 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 553 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g Protein; 145g Carbohydrate; 0mg Cholesterol; 629mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 3½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes

• Acorn squash rings
• Acorn squash rings with cranberries & apple
• Asparagus & acorn squash rings
• Asparagus and acorn squash rings
• Baked acorn squash rings
• Baked squash with rosemary & honey
• Baked squash with rosemary and honey
• Bourbon squash rings
• Candied acorn squash rings
• Cinnamon squash rings
• Hazelnut-honey baked squash
• Honey baked squash
• Honey glazed squash
• Honey nut squash
• Honey squash pie
• Honey-glazed acorn squash
• Squash blossoms
• Squash with apples
• Squash with maple-ginger butter
• Summer squash and buttered onion glaze