Cut squash into 4 rings; discard seeds.
Arrange rings in a single layer in a 2-quart square baking dish. If desired, sprinkle with salt and pepper.
Bake, covered, in a 350-oven for 40 minutes.
In a saucepan combine brown sugar, butter, lemon juice, and cinnamon.
Cook and stir until bubbly; spoon over squash.
Bake, uncovered, 10 minutes or until tender, basting often.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 50.2mg||2 %|
|Potassium 404.7mg||11 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.9g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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