Acorn Squash Dip

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.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 45 min

Servings: 4 cups

Recipe By: Judi Strauss

From:  The Charmed Kitchen
Used with permission of Goosefoot Acres Press

Chef Suggestions
Serve dip warm or at room temperature with crusty bread and vegetables.
Nutrition Facts
As prepared, each serving contains 20 calories, 0g total fat, 0mg cholesterol, 0mg sodium, 5g total carbohydrate and 1g protein.