Cut ends off of squash. Cut crosswise into l- inch slices and remove seeds. Place in single layer in large, shallow baking dish and add orange juice. Cover and bake at 350 degrees for 30 minutes. Combine remaining ingredients in a small saucepan; simmer 5 minutes. Pour over squash and bake, uncovered, for an additional 15 minutes, basting occasionally. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 75.9mg||3 %|
|Potassium 578.5mg||15 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 58.4g|
|Protein 1.4g||2 %|
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Calories per serving: 301
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