Grilled Zucs

For all our grilling fans this is a simple, healthy and delicious way to celebrate autumn!

• 6 smallish zucchinis
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, crushed
• Salt and pepper

Split your zucchinis in half lengthwise and cut off the stems. Put in large zip-lock bag. Mix together with olive oil, lemon juice and garlic. Pour mixture in bag. Turn bag a few times to coate the zukes. Refrigerate for an hour.

When it's time to grill, pull out the bag, pour off the marinade into bowl and throw the zukes on the grill. Grill until soft with brown grill marks. Salt and pepper and serve.
Yield: 6 Servings

Cherry Squash Salad

This is wonderful salad that does double duty as a delicious dip!

• 2 acorn squash
• 2 teaspoons butter or margarine, melted
• 3/4 cup dried tart cherries
• 1/2 cup chopped walnuts
• 3 tablespoons orange juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork.*

In a medium saucepan combine butter, cherries, walnuts and spices. Heat on medium for 5 minutes, stirring frequently.

Remove cooked meat of the squash from the outside rind. Mix the cooked squash with the heated cherry mixture. Serve immediately. Makes 4 servings.