Zesty Italian Acorn Squash

Ingredients

• 2 pounds acorn squash 
• 14.5 ounce canned tomatoes undrained chopped canned
• 1 tablespoon basil fresh coarsely chopped
• 1  garlic clove minced
• 2 teaspoons olive oil 
• 0.5 cup onion thinly sliced
• 1  orange rind 
• 2 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon pepper freshly ground

Equipment

• oven
• baking pan

Directions

1. Cut each squash crosswise into 4 (1-inch) rings; discard seeds and end pieces. Set squash aside.
2. Combine onion, oil, and orange rind in a 13 x 9-inch baking dish; toss well.
3. Bake at 400 for 15 minutes or until onion is golden. Discard orange rind. Arrange squash in dish, slightly overlapping the rings.
4. Combine basil, pepper, garlic, and tomatoes; spoon over squash rings. Cover and bake at 400 for 30 minutes or until squash is tender. Top with cheese; bake, uncovered, an additional 5 minutes or until cheese melts.
5. Garnish with basil sprigs, if desired.