Roasted Acorn Squash

Been really busy lately but it's Monday morning, time for the weigh in! I guess not being bored really makes a difference because I haven't had time to even think about snacking and have actually lost 2 pounds this past week. YAY! Down to 149, I'm finally out of the 50's!!

Anyway, I have to establish a new routine now, my father in law has come to live with us, (he doesn't know this yet) so lots of extra work ahead. He's 91 and is at a point where he really can't take care of himself anymore and needs constant supervision. Just making sure he eats, drinks and takes his pills is a job in itself, but I'm more than happy to do it especially knowing that he's comfortable and relatively happy.

So today's recipe is Roasted Acorn Squash. I like making that for lunch, it's easy, quick and tasty.

Preheat oven to 375f.

1 acorn squash, halved lengthwise and seeded *
2 tsp. vegan margarine, melted
4 tsp. agave syrup**
salt and pepper to taste

Mix together the margarine and agave syrup. Brush the halves with the mix and pour the remainder  into the squashes evenly. Sprinkle with a bit of salt and pepper. Fill a baking pan with 1 inch of water, add the squash halves and bake for about 30-35 minutes.
You can eat these right out of the shells with a spoon.

* If your squash halves are a bit wobbly you can cut a small slice from the bottom to make a flat spot but be sure not to cut too much or you'll end up with a hole in the bottom and the syrup will just leak out.

** You can also use maple syrup or any other syrup you may have laying around.