Maple-Orange Baked Acorn Squash

Compact and sturdy, acorn squash serves as both food and plate.

1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 small acorn squash (3/4 pound each), halved lengthwise and seeded
1/4 cup maple syrup
2/3 cup orange juice
2 tablespoons orange marmalade

1 Preheat the oven to 450°F. In a small bowl, combine the salt, cardamom, cinnamon, ginger, and pepper.
2 Place the squash, cut-sides up, in a baking dish large enough to hold them in a single layer. Pour enough water into the pan to come halfway up the sides of the squash. Brush 1 tablespoon of the maple syrup over the cut-sides of the squash and sprinkle with the spice mixture. Cover with foil and bake for 25 minutes, or until the squash is tender. Leave the oven on.
3 Meanwhile, in a small saucepan, combine the remaining 3 tablespoons maple syrup, the orange juice, and marmalade, and bring to a boil over medium heat. Cook until the mixture is reduced to a syrup thick enough to coat the back of a spoon, about 5 minutes.
4 Remove the squash from the baking dish and discard the water. Return the squash to the dish, cut-sides up. Brush the squash with the maple-orange mixture and bake for 15 minutes, or until the squash is lightly browned around the edges. Makes 4 servings

Makes 4 servings.
Per serving: 162 calories, 0.3g total fat (0.1g saturated), 0mg cholesterol, 5g dietary fiber, 42g carbohydrate, 2g protein, 303mg sodium.