Baked Butternut Squash

Very little is asked of the cook in this recipe, but the rewards, both gustatory and nutritional, are superb. Just note the minuscule amount of fat.

2 small butternut squash (1-1/4 pounds each), halved lengthwise and seeded
1/3 cup orange juice
2 tablespoons apricot fruit spread
2 cloves garlic, minced
3 tablespoons chopped parsley
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat the oven to 425°F. Cut a small piece off the rounded side of each squash half so that it will sit flat in the pan.
2. In a small bowl, stir together the orange juice, apricot fruit spread, garlic, parsley, oil, salt, and pepper. Spoon the mixture into the hollow of each squash half. Cover with foil and bake until tender, about 45 minutes. Makes 4 servings

Makes Makes 4 servings

Per serving: 142 calories, 1.5g total fat (0.2g saturated), 0mg cholesterol, 0.2g dietary fiber, 36g carbohydrate, 3g protein, 285mg sodium.