Baked Acorn Squash

• 3 acorn squash
• 6 Tbsp brown sugar
• 3 Tbsp butter
• 1 Tbsp grated orange peel
• 3 oranges peeled, sectioned and seeded (1-1/2 cups)

Cut squash in half and scoop out seeds. Place cut-side down in shallow baking pan filled with 1/4-inch water. Bake at 375 degrees for 40 minutes. Turn squash; fill each center with 1 Tbsp brown sugar, 1/2 Tbsp butter, 1/2 tsp grated peel and 4 or 5 orange sections. Add more water to pan if necessary. Continue baking until tender, about 20-25 mintues. Baste occasionally as juice forms.

Yield: 6 servings