2 small acorn squash, halved & seeded
1/2 cup water
1 tbsp butter, melted
2 tsp Splenda Brown Sugar Blend
1 tbsp olive or canola oil
2 tbsp grated Parmesan cheese
1/4 tsp ground cinnamon
Preheat oven to 375 degrees.
Place each squash half, cut-sides up, in a 9 x 13-inch baking dish or pan. Pour the water into the dish and cover dish.
Bake squash at 375 degrees for approximately 40 minutes until tender.
Mix the butter, Splenda, and oil together; spoon over the squash. Top with the Parmesan and cinnamon; bake another 5 minutes, uncovered.
Yield: 4 servings