Serves: 4
Total Calories: 168
1. Heat oven to 350'F. Line 8-inch square pan with foil spray foil with nonstick cooking spray.
2. In small bowl, combine all ingredients except squash. Spread in sprayed foil-lined pan. Bake at 350'F. for 8 to 19 minutes or until bubbly and deep golden brown, stirring once. Cool 1 minute.
3. Meanwhile, quarter squash remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Add 1/2 cup water to pan cover with foil. Bake at 350'F. for 45 to 50 minutes or until tender.
4. Arrange squash on platter. Crumble pecan mixture sprinkle over squash.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 120 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 30 mg 1% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 5 g 20% * Sugars: 8 g * Protein: 2 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: Winter Squash
This Baked Squash with Pecan Brittle recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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