Candied Acorn Squash

Ingredients

• 1 medium acorn squash (about 1 pound)
• 3 tablespoons brown sugar
• 1 tablespoon margarine or butter
• 1 teaspoon lemon juice or water
• 1/2 teaspoon ground cinnamon or ground nutmeg

Instructions

1. Cut squash crosswise into 1-inch-thick rings; discard seeds. Arrange in a single layer in an 8x8x2-inch baking dish. If desired, sprinkle with salt and pepper.
2. Bake, covered, in a 350° oven for 40 minutes.
3. Meanwhile, in a small saucepan combine brown sugar, margarine, lemon juice, and cinnamon or nutmeg. Cook and stir till bubbly. Spoon over squash. Bake squash, uncovered, about 10 minutes more or till tender, basting often.
4. Microwave directions: Cut squash and arrange in baking dish as above. Micro-cook squash rings and 1 tablespoon water, covered with vented plastic wrap, on 100% power (high) for 6 to 9 minutes or till tender, turning dish and rearranging squash after 3 minutes. Drain. Set aside. In a 1-cup measure combine brown sugar, margarine, lemon juice, and cinnamon or nutmeg. Cook, uncovered, on high for 30 to 60 seconds or till bubbly. Pour over squash. Cook squash, uncovered, on high 1 minute more.