2  large acorn squash, halved and seeded
1/2 cup fat-free yogurt
1/2 cup diced sweet onion
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon ground cumin seed
1/2 teaspoon paprika
1 tablespoon Frontier Garlic & Herb Seasoning
1  dash of red hot pepper sauce

Bake squash, covered, in a conventional oven at 350 degrees for 45 minutes, or in a microwave for 15 minutes at high power, until fork tender. Allow to cool enough to handle. Scoop out flesh and discard the skin. Mash all ingredients together.