Pineapple Squash

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Pineapple Squash

 

2 medium acorn squash

1 8 oz. can pinapple unsweetened crushed with juice

2 tsps. butter or soy margarine

1/2 tsp. ground cinnamon

hot water

 

Preheat oven to 375 degrees. Cut each squash in half;

scoop out and discard seeds and pulp.

Trim tip off bottom if necessary so that each squash

cup stands up straight.

Fill each squash cup with 1/4 c pineapple 1/4 teaspoon

margarine, and a sprinkle of cinnamon.

Put squash into a flat baking dish and pour hot water

around bottoms of squash to the depth of 1/2 inch.

Cover pan tightly with foil.

Bake 1 hour or until squash is tender and can be

easily pierced with a fork. Serves 4.

 

 

 

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