Broth-Baked Acorn Squash

Acorn squashes
Fat-skimmed undiluted chicken broth (home made or canned)
Coarse-ground pepper
Pinch of thyme, sage or poultry seasoning

Cut squashes in half from stem to tip. Scoop out and discard seeds.
Arrange squash halves cut-side up on a nonstick baking tray sprayed with
cooking spray. Fill each cavity with undiluted fat-skimmed chicken broth.
Sprinkle with coarse pepper (but omit salt if using canned broth); add a
pinch of herbs. Bake uncovered, in a 375 F oven until tender, about 50 to
60 minutes, depending on size of squashes.

Source: Unknown



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