Orange-Flavored Acorn Squash and Sweet Potato

Preparation

1. Step 1

   Preheat the oven to 400°F. Lightly spray one extra-large or two large baking pans with cooking spray. Set aside.

   Step 2

   In a small bowl, stir together the orange zest, orange juice, and margarine. Set aside.

   Step 3

   Discard the ends of the squash. Cut the squash crosswise into 1/4-inch slices (about 12). Using a spoon, discard the seeds and strings. Put the squash slices in a single layer on the baking sheet(s). Peel the sweet potato and cut into 1/8-inch slices (48 to 60). Place 4 or 5 overlapping slices of sweet potato in the center of each squash ring.

   Step 4

   Pour the orange juice mixture over the stacks. Sprinkle with the brown sugar and nutmeg. Lightly spray with cooking spray.

   Step 5

   Bake for 30 minutes, or until tender when pierced with a fork. Use a large, flat spatula to transfer the stacks to plates.

2. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 80

   Step 8

   Total Fat: 0.5g

   Step 9

   Saturated: 0.0g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.0g

   Step 12

   Monounsaturated: 0.5g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 27mg

   Step 15

   Carbohydrates: 19g

   Step 16

   Fiber: 2g

   Step 17

   Sugars: 8g

   Step 18

   Protein: 1g

   Step 19

   Dietary Exchanges

   Step 20

   1 1/2 Starch