Laura Theodore is a 2014 TASTE Award-winning television personality, radio host, vegan chef, cookbook author and recording artist. Ms. Theodore is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host of the weekly Jazzy Vegetarian cooking show on PBS and she hosts the podcast radio show, Jazzy Vegetarian Radio. Laura has made guest appearances on ABC, NBC, CBS, and FOX, and she was recently featured on The Talk on CBS <https://vimeo.com/79038409> , Insider/Entertainment Tonight, News 4-NBC, Fox News 8, Better TV, and WCBS Radio. Laura has been featured in the New York Times, New York Daily News, VegNews, Family Circle, Readers Digest, PBS Food, Naked Food and Healthy Aging, among many others. A love for good food, compassion for animals, and enthusiasm for great music has created a joyous life path for Laura Theodore. Read more at: http://www.lauratheodore.com <http://www.lauratheodore.com>
MAPLE BAKED ACORN SQUASH
Makes 4 servings
2 small acorn squash, halved and seeded
3 tablespoons maple syrup
2 teaspoons vegan margarine
1 teaspoon ground cinnamon or pumpkin pie spice
Preheat the oven to 400 degrees F. Line a rimmed baking pan with unbleached parchment paper. Put the acorn squash halves, cut-side-up, on the prepared baking pan. Put 2 heaping teaspoons maple syrup, 1/2 teaspoon margarine, and π teaspoon cinnamon or pumpkin pie spice in the center of each squash.
Tent with foil and bake 45 to 50 minutes or until the squash is soft and filling is bubbling.