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Baked Squash


Source: Ladies' Home Journal Magazine, Nov. 1998


1 (1 12 lbs) acorn or butternut squash

1 14 teaspoon salt

18 teaspoon pepper

1 tablespoon margarine, softened

34 teaspoon olive oil

1 teaspoon chopped parsley


Heat oven to 375ยบ F. Grease jellyroll pan. Cut squash in half lengthwise, remove seeds. Sprinkle with salt and pepper. Rub with softened margarine. Place halves cut-side down on prepared pan; brush tops with olive oil.

Bake squash 45 minutes, until fork-tender. Serve cut-side up and sprinkle with parsley.

Nutritional information per serving:
80 calories 4g fat 8mg cholesterol 176mg sodium 14g carbohydrate 1g protein 44mg calcium

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