Orange-Flavored Acorn Squash and Sweet Potato

• Cooking spray
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 teaspoons light tub margarine, melted
• 1 medium acorn squash (about 1 1/2 pounds)
• 1 6- to 7 1/2-inch sweet potato
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 400F.
2. Lightly spray one extra-large or two large baking pans with cooking spray.
3. Set aside.
4. In a small bowl, stir together the orange zest, orange juice, and margarine.
5. Set aside.
6. Discard the ends of the squash.
7. Cut the squash crosswise into 1/4-inch slices (about 12).
8. Using a spoon, discard the seeds and strings.
9. Put the squash slices in a single layer on the baking sheet(s).
10. Peel the sweet potato and cut into 1/8-inch slices (48 to 60).
11. Place 4 or 5 overlapping slices of sweet potato in the center of each squash ring.
12. Pour the orange juice mixture over the stacks.
13. Sprinkle with the brown sugar and nutmeg.
14. Lightly spray with cooking spray.
15. Bake for 30 minutes, or until tender when pierced with a fork.
16. Use a large, flat spatula to transfer the stacks to plates.
17. (Per Serving)
18. Calories: 80
19. Total Fat: 0.5g
20. Saturated: 0.0g
21. Trans: 0.0g
22. Polyunsaturated: 0.0g
23. Monounsaturated: 0.5g
24. Cholesterol: 0mg
25. Sodium: 27mg
26. Carbohydrates: 19g
27. Fiber: 2g
28. Sugars: 8g
29. Protein: 1g
30. Dietary Exchanges
31. 1 1/2 Starch

cooking spray, orange zest, orange juice, margarine, acorn, potato, light brown sugar, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/orange-flavored-acorn-squash-and-sweet-potato-375667 (may not work)