1/4 cup Balsamic viniagrette dressing
1/2 tsp ground nutmeg
3 tbsp sugar-free maple-flavored syrup
Preheat oven to 400 degrees.
Cover a rimmed baking sheet with foil; set aside.
Cut squash in half lengthwise; remove seeds and discard them. Place squash halves, cut side down, on a cutting board and cut each half into 6 slices crosswise. Place slices in a large bowl.
In a small bowl, combine the dressing, nutmeg and syrup until well blended. Pour over the squash slices and toss to coat. Place the slices in a single layer onto the prepared baking sheet.
Bake at 400 degrees for 45 minutes or until squash is tender, turning once about halfway through the cooking time.
Yield: 6 servings
Please note this is a side dish that should be eaten with a lean protein item.
Note: I took a Kraft recipe and made it diabetic-friendly.