Spice-Roasted Acorn Squash



2 small (1 pound each) acorn squash
2 tablespoon(s) margarine or butter, melted
1/4 teaspoon(s) ground cinnamon or 1/8 teaspoon nutmeg
Salt and pepper

1.Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Cut each squash lengthwise in half; scoop out seeds and discard. Cut to make 8 wedges total.
2.Place squash in pan. In cup, stir together margarine, cinnamon or nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Brush cut sides of squash with margarine mixture.
3.Bake squash 30 minutes or until lightly browned and fork-tender. (Let each person scoop tender flesh from wedges and discard skin.)

Yield: 4 servings