1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add ¼-inch water to pan; sprinkle squash with salt and pepper.

2. Place 1 tablespoon syrup, ½ tablespoon butter and ½ tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.

• 6 g Fat
• 4 g Saturated fat
• 16 mg Cholesterol
• 174 mg Sodium
• 40 g Carbohydrates
• 3 g Fiber
• 2 g Protein