Zesty Italian Acorn Squash

• 2 medium acorn squash (about 2 pounds)
• 1/2 cup thinly sliced onion
• 2 teaspoons olive oil
• 1 (1 1/2- x 1/2-inch) strip orange rind
• 1 tablespoon coarsely chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1 garlic clove, minced
• 1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• Basil sprigs (optional)

1. Cut each squash crosswise into 4 (1-inch) rings; discard seeds and end pieces. Set squash aside.
2. Combine onion, oil, and orange rind in a 13 x 9-inch baking dish; toss well. Bake at 400u0b0 for 15 minutes or until onion is golden. Discard orange rind. Arrange squash in dish, slightly overlapping the rings. Combine basil, pepper, garlic, and tomatoes; spoon over squash rings. Cover and bake at 400u0b0 for 30 minutes or until squash is tender. Top with cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Garnish with basil sprigs, if desired.

acorn, onion, olive oil, orange rind, fresh basil, freshly ground pepper, garlic, tomatoes, mozzarella cheese, basil

Taken from www.myrecipes.com/recipe/zesty-italian-acorn-squash (may not work)