Baked Acorn Squash

2 acorn squash (about 1 3/4 pounds each)
4 teaspoons unsalted butter or margarine
4 teaspoons brown sugar
freshly grated nutmeg

1. Preheat oven to 4oo degrees.

2. Cut the squash in half lengthwise. Using a sharp knife, slice off the small section at each end of the squash. Cut off a small slice at the bottom of each squash half. This will permit the halves to rest evenly when placed on a baking sheet. Scrape out the seeds and fibers from each half.

3. Arrange the squash halves cut-side up in a baking dish. Dot the inside of each half with 1 teaspoon of the butter. Sprinkle the inside of each cavity with 1 teaspoon of brown sugar. Sprinkle each with a little nutmeg.

4. Bake in a 400-degree oven for 45 minutes. As the squash cooks, dip a brush into the cavities and brush the top rim of each half. This squash is excellent with freshly cooked green peas served in each cavity.

Makes 4 servings

Calories: 203 Sodium: 6 mg Fat: 5.1 g. Cholesterol: 10 mg.

[Magazine clipping]