Maple Glazed Acorn Squash

• 1 acorn squash (about 1¼ to 1½ pounds), washed 
• ¼ cup water 
• 1 teaspoon unsalted butter 
• 1 tablespoon maple syrup 
• ½ teaspoon low sodium soy sauce 
• ¼ teaspoon ground cinnamon 
• freshly ground pepper, to taste

Calories 234 (8% from fat) ▪ carb. 56g ▪ pro. 4g ▪ fat 2g ▪ sat. fat 1g ▪ chol. 5mg ▪ sod. 69mg ▪ calc. 164mg ▪ fiber 10g

1. 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.
2. 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.
3. Tip: Prepare acorn squash, but do not glaze. Prepare Israeli Couscous Pilaf with Cranberries, Golden Raisins & Pine Nuts and use as stuffing for squash. Both can be prepared ahead and reheated in your microwave or a conventional oven.