6 cups pattypan squash (about
11/2 lbs.) 1/₄ cup apricot spreadable fruit 2 tsp. hoisin sauce 1 tsp. rice vinegar 1/2 tsp. sesame oil 1/₄ tsp. salt 1/₈ tsp. ground ginger Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat for 4 minutes on each side or until tender. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently. Serves 6.