Ingredients

1 acorn squash (about 1-1/4 to 1-1/2 pounds), washed
1/4 cup water
1 teaspoon unsalted butter
21 tablespoon maple syrup
1/2 teaspoon low sodium soy sauce
1/4 teaspoon ground cinnamon
freshly ground pepper to taste

Instructions

Cut squash in half and remove seeds and fibers. Place cut side down in a microwaveable casserole, soufflé or other dish that will hold the squash in a single layer. Add water and cover dish tightly with a lid, plate or microwave safe plastic wrap. Place in the Cuisinart Compact Microwave and microwave on High (PL-10) for about 8 to 12 minutes, until the squash is tender when tested with a sharp knife. Let stand for 3 minutes.
While squash is cooking, combine maple syrup, soy, cinnamon, and freshly ground pepper to taste. When squash is tender, turn over. Place ½ teaspoon butter in the cavity of each squash half. Divide maple syrup mixture evenly among the squash halves. Use a pastry brush to brush over the squash. Return to the microwave and microwave for 1 minute on Medium-High (PL-7). Serve hot.
Tip: Prepare acorn squash, but do not glaze. Prepare Israeli Couscous Pilaf with Cranberries, Golden Raisins & Pine Nuts (p. ??) and use as stuffing for squash. Both can be prepared ahead and reheated in your microwave or a conventional oven.

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