This is on Simply Sugar and Gluten Free's Slighty Indulgent Tuesday's March 29, 2011 page, go here to see! :)
Maple Acorn Squash
1 medium acorn squash
1/4 cup pure maple syrup
2 tablespoons dairy-free margarine (like Nucoa or Blue Bonnet Light), melted
1/2 teaspoon finely shredded orange peel
1/8 teaspoon ground nutmeg
1. Cut squash in half lengthwise; remove and discard seeds. Arrange the squash halves, cut sides down, in a 2-quart baking dish (or on a cookie sheet). Bake at 350 degrees for 45 minutes. Turn squash halves cut side up.
2. Meanwhile, in a small bowl stir together the rest of the ingredients. Spoon the mixture into centers of squash halves. Bake 20 to25 minutes more or until squash is tender.
This post is featured on Gluten Free Holiday Thursdays.