Candied Acorn Squash

2 small acorn squash (about 12 ounces each)
1/4 teaspoon each salt and pepper
1 tablespoon plus
1 teaspoon each firmly packed brown sugar and margarine
1 tablespoon water

How to make Candied Acorn Squash Rings
Preheat oven to 350°F.
Trim off ends of each squash.
Cut each squash crosswise into 4 rings, each about 3/4 inch wide; discard seeds and membranes from slices.
On nonstick jelly-roll pan arrange rings in a single layer and sprinkle with salt and pepper; cover with foil and bake until squash is slightly tender, 35 to 40 minutes.
In small saucepan combine sugar, margarine, and water and cook over medium heat until bubbly.
Remove squash from oven, uncover, and spoon an equal amount of sugar mixture over each squash ring; return to oven and bake, uncovered, until squash is tender, 10 to 15 minutes, basting occasionally with pan juices.
Transfer rings to serving platter and top with any remaining pan juices.