Simple recipe for acorn squash

Maple-glazed acorn squash

2 11/4-pound acorn squashes

1 tablespoon canola oil

1 tablespoon maple syrup

1 tablespoon light soy sauce

1 teaspoon rice vinegar

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Cut each squash in half and scoop out the seeds. Cut into wedges about 1 inch thick. (Use the natural curve of the squash as a guide.) Brush the cut sides lightly with the canola oil and place cut sides down on the baking sheet. Roast 15 minutes.

Whisk together maple syrup, soy sauce and rice vinegar. Brush it on the cut sides of the squash and return to the oven for another 15 minutes, or until tender when pierced with a fork. (If the glaze begins to burn, drape the squash lightly with foil.)

Makes 4 servings. Per serving: 134 calories, 2 g protein, 26 g carbohydrates, 3 g fiber, 4 g fat, 133 mg sodium.

Marge Perry, Special to Newsday