Orange-Flavored Acorn Squash and Sweet Potato

1. 1

   Preheat the oven to 400F.

2. 2

   Lightly spray one extra-large or two large baking pans with cooking spray.

3. 3

   Set aside.

4. 4

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

5. 5

   Set aside.

6. 6

   Discard the ends of the squash.

7. 7

   Cut the squash crosswise into 1/4-inch slices (about 12).

8. 8

   Using a spoon, discard the seeds and strings.

9. 9

   Put the squash slices in a single layer on the baking sheet(s).

10. 10

    Peel the sweet potato and cut into 1/8-inch slices (48 to 60).

11. 11

    Place 4 or 5 overlapping slices of sweet potato in the center of each squash ring.

12. 12

    Pour the orange juice mixture over the stacks.

13. 13

    Sprinkle with the brown sugar and nutmeg.

14. 14

    Lightly spray with cooking spray.

15. 15

    Bake for 30 minutes, or until tender when pierced with a fork.

16. 16

    Use a large, flat spatula to transfer the stacks to plates.

17. 17

    (Per Serving)

18. 18

    Calories: 80

19. 19

    Total Fat: 0.5g

20. 20

    Saturated: 0.0g

21. 21

    Trans: 0.0g

22. 22

    Polyunsaturated: 0.0g

23. 23

    Monounsaturated: 0.5g

24. 24

    Cholesterol: 0mg

25. 25

    Sodium: 27mg

26. 26

    Carbohydrates: 19g

27. 27

    Fiber: 2g

28. 28

    Sugars: 8g

29. 29

    Protein: 1g

30. 30

    Dietary Exchanges

31. 31

    1 1/2 Starch

* Per serving · 4 servings · Values may vary.

No additional tips available.