A delicious, Autumn-inspired squash recipe that makes a perfect side dish to almost any main course.
Cut the squash in half and remove the seeds.
Spray the insides lightly with an oil sprayer. Just enough to lightly coat the inside of the squash.
Sprinkle each half with small pinches of salt.
Sprinkle each side with the pumpkin pie spice. You can do slightly more or less then called for depending on the size of your squash.
Pour 1 tsp. of maple syrup in each side.
Massage each side to mix up all the seasoning and syrup, being sure to also coat the cut edges.
Pre-heat oven to 350 F.
Place squashes on a parchment lined cookie sheet.
Place the squash in your pre-heated oven and bake for about 30-40 minutes, or until the squash is easily pierced with a knife.
Remove from oven and scoop the squash out of the peels. Note that if your skin is delicate enough, it is also edible. But I prefer to remove mine for better texture.
Serve with a little extra maple syrup if desired.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.