Baked Butternut Squash by Whole Health MD
Ingredients
- 2 small butternut squash (1.25 lbs each), halved lengthwise and seeded
- 1/3 cup orange juice
- 2 tablespoons apricot all-fruit spread
- 2 garlic cloves, minced
- 3 tablespoons chopped parsley (or cilantro)
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 1. Preheat oven to 425F. Cut small piece off bottom of each squash half so that it will sit in pan.
- 2. In small bowl, stir together orange juice, apricot fruit spread, garlic, parsley (or cilantro), olive oil, salt, and pepper. Spoon mixture into hollow of each squash half, cover with foil, and bake until tender, about 45 minutes.
Serves 4
Per serving: 151 calories, 1.4g total fat, 0.2g saturated fat, 0.9g monounsaturated fat, 0.2g polyunsaturated fat, 5gdietary fiber, 3g protein, 36g carbohydrate, 0mg cholesterol, 285mg sodium
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