Preheat oven to 375 deg F. Spray shallow baking dish with nonstick cooking spray.

Halve squash lengthwise; scoop out and discard seeds and pulp. Arrange squash cut-side up in prepared baking dish.

I adjusted the original recipe a bit...changed the regular margarine to low fat and low sodium broth to nonfat vegetarian chicken flavored broth.

In small bowl, combine broth and vanilla.

Place 1/2 tsp low fat margarine in each hollowed-out center. Add 1/4 C of the broth mixture, 1/2 tsp vanilla and 1 thyme sprig to each. Add enough water to baking pan to fill it to 1/2". Bake until tender, about 1 1/2 hrs, brushing cut edges of squash every 30 minutes with some of the broth mixture in the center and adding water to the pan as necessary. Sprinkle with pepper.

This was very, very good.

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie. Com>