Apple-Cinnamon Acorn Squash Serving Size - 4 Prepared By - Sheri Recipe Rating
			2 pound acorn squash, about 1 large 1 Tbsp reduced-calorie margarine 1/2 cup apple juice 1/2 tsp ground cinnamon
			Trim ends off unpeeled squash, cut in half, and remove and discard seeds and fibers. Slice each half into four 1/2-inch-thick slices. Melt margarine in a large nonstick skillet. Add apple juice and cinnamon; mix well. Add squash and bring to boil; reduce heat, cover and simmer for 10 minutes. Turn squash slices over, cover and simmer until squash is tender, about 10 minutes more. Yields 2 pieces squash per serving. (Note: Do not eat skin.)