** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut Each Squash Crosswise Into 6 (1/4 Inch Thick) Slices.
2. Discard Seeds & Membrane. Arrange Slices in A 13 X 9 X 2 Inch Baking Dish Coated With Cooking Spray.
3. Pour Orange Juice Over Squash & Bake At 350 For 30 Min.
4. Combine Brown Sugar, Corn Syrup, butter and lemon rind in a small Non-Aluminum Saucepan.
5. Bring To A Boil; Reduce Heat & Simmer 2 To 3 Min.,
6. Stirring Constantly.
7. Brush Sugar Mixture On Squash & Bake, Uncovered, An Additional 15 Min. or until Tender, Basting Occasionally.
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Dietary Notes:
This recipe is low-sodium with 19.25mg per serving, low-fat with 2g per serving and low-cholesterol with 5.08mg per serving
This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Corn, Natural Sweeteners, Fructose Malabsorption, Oranges, Citric Acid allergies.
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