2 medium cooking apples, cored and cut into 1/2-inch thick round slices
lemon juice to taste
1 3/4 lb. acorn squash, cut in 1/2-inch thick round slices
2 tbsp. raisins
dash of ground cinnamon
2 tbsp. reduced-calorie pancake and waffle syrup

Preheat oven to 350°F. Brush apple slices with lemon juice to prevent browning. Layer squash and apples in a 1-quart casserole. Sprinkle with raisins and cinnamon.

Bake, covered, in a 350°F oven for 50 to 60 minutes or until squash is tender.

Before serving, drizzle squash and apples with syrup.

Makes 4 servings.

Per Serving: 106 Calories, 0 g. Fat, 0 mg. Cholesterol and 22 mg. Sodium.