| 1 | Heat oven to 350°F. |
| 2 | Wash squash; cut in half crosswise. |
| 3 | Remove seeds and membranes. |
| 4 | Cut crosswise into ?inch thick slices. |
| 5 | Arrange in 11x7-inch glass baking dish. |
| 6 | Drizzle with margarine. |
| 7 | Bake 30 minutes. |
| 8 | Sprinkle with add-a-crunch. |
| 9 | Bake 10 minutes more or until squash is tender. |
| 10 | Add-a-crunch: heat oven to 350°F. |
| 11 | Grease 15x10-inch jelly roll pan. |
| 12 | In medium bowl, combine all ingredients; mix well. |
| 13 | Spread into prepared pan. |
| 14 | Bake 18 to 20 minutes or until light golden brown, stirring once. |
| 15 | Spread onto ungreased cookie sheet; cool thoroughly. |
| 16 | Set aside 1 cup, refrigerate unused portion, tightly covered, up to 3 months. |
| 17 | Serve as a cereal or on fruit or ice cream. |
| 18 | Microwave directions: in large microwaveable bowl, combine add-a-crunch ingredients as directed. |
| 19 | Microwave at high 5 to 7 minutes or until golden, stirring 3 times. |
| 20 | Spread onto ungreased cookie sheet; cool and store as directed. |
| 21 | Slice squash as directed; arrange in 11x7-inch glass baking dish. |
| 22 | Cover with vented plastic wrap. |
| 23 | Microwave at high 7 to 10 minutes or until tender, rotating dish once. |
| 24 | Drizzle with margarine; sprinkle with add-a-crunch. |
| 25 | Microwave at high 1 to 2 minutes. |
| 26 | Nutritional analysis per serving: * calories 245 * carbohydrates 28 g * protein 4 g * fat 13 g * calcium 42 mg * sodium 120 mg * cholesterol 0 mg * dietary fiber 5 g |
