Baked Acorn Squash

Baked Acorn Squash (Thank you Debbie, Wells Fargo)

Ingredients:
1 Medium Acorn Squash
1 Tbsp Light Butter
2 Tbsp Unpacked Brown Sugar
2 tsp Maple Syrup
Dash of Salt

Directions:
Preheat oven to 400 degrees F

Using a strong knife, cut acorn squash in ½, lengthwise from stem to end. Use a spoon and scoop out the seeds & stringy stuff in the middle of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up.
Add ~1/4 inch of water to the bottom of the baking pan so the skins don’t burn and the squash does not get dried out.

Coat the inside of each half with ½ a Tbsp of Butter. Add a dash of Salt if using unsalted butter. Add a Tbsp of Brown Sugar to the cavity of each half.
Dribble a tsp of Maple Syrup over each half.

Bake for 1 hour to 1 hour/15 minutes, until the Squash is very soft and the tops are browned – do not overcook. When finished remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not been absorbed over the exposed areas.

Serves 2-4 depending on the amount of squash you like to eat. 6 points for whole recipe