The microwave oven bakes the acorn squash in minutes for this delightfully sweet side dish.

Makes 2 servings

  • 1 pound acorn squash
  • 2 tbsp golden raisins
  • 1/2 cup apple juice (no sugar added)
  • 1 tsp maple syrup
  • 1 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  1. Cut squash in half length-wise and discard seeds and membranes. Set squash halves, cut-side up, in an 8 x 8 x 2-inch microwavable baking dish. Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
  1. Fill cavity of each squash half with 1 tablespoon raisins.
  1. In 1-cup liquid measure combine remaining ingredients, stirring to dissolve cornstarch. Pour half of mixture into each squash cavity. Cover and microwave on High for 2 minutes, until squash is fork tender and liquid thickens.

Each serving provides: 1/2 bread; 1 fruit; 15 optional calories

Per serving: 140 calories; 2 g protein; 0.3 g fat; 36 g carbohydrate, 74 mg calcium; 9 mg sodium; 0 mg cholesterol; 7 g dietary fibre

– from the book, “Simply Light Cooking, 250 Recipes from the Kitchens of Weight Watchers”

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