1 small acorn squash
2 tablespoons apricot preserves
4 teaspoons butter, melted
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Directions
Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 11-in. x 7-in. baking dish.
Combine the remaining ingredients; spoon over squash.
Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until tender. Yield: 2 servings.
Woops...I forgot to take picture of them when they were done.
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