1 (1 1⁄2 lbs) acorn or butternut squash
1 1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1 tablespoon margarine, softened
3⁄4 teaspoon olive oil
1 teaspoon chopped parsley
Heat oven to 375º F. Grease jellyroll pan. Cut squash in half lengthwise, remove seeds. Sprinkle with salt and pepper. Rub with softened margarine. Place halves cut-side down on prepared pan; brush tops with olive oil.
Bake squash 45 minutes, until fork-tender. Serve cut-side up and sprinkle with parsley.