Makes 8 servings
       The Japanese Miso Yaki sauce with its rich barbecue flavor inspires this luscious topping for the squash. Vary flavors by changing varieties of squash and miso.

One pound delicata squash, 1 medium-large squash, halved lengthwise, seeds discarded
1/4 teaspoon olive oil blend (equal parts EVOO and high heat oil from Spectrum Naturals)

Sweet Miso Paste:
4 teaspoons any smooth miso, or a mixture
2 teaspoons brown rice syrup or honey

1. Preheat oven to 400°. Lightly brush cut sides of squash with oil to prevent scorching, and place cut-side-down on a baking sheet that is lined with parchment paper. Bake until easily pierced, about 30 minutes.

2. Prepare paste by mixing ingredients. Turn baked squash over and spread paste along hollowed out area. Return squash to oven to bake until paste is lightly toasted, 10 to 15 minutes more. Or broil about 5 minutes. Cut and serve.

For 8 servings, per serving:
Calories: 36   Protein: 1gm   Saturated Fat: 0 gm   Fiber: 1gm   Carbohydrates: 7gm   Fat: 0.3 gm   Cholesterol: 0   Sodium: 106mg
Calories from Protein: 12%     Calories from Fats: 8%     Calories from Carbohydrates: 80%