Pineapple Squash

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Pineapple Squash

 

2 medium acorn squash

1 8 oz. can pinapple unsweetened crushed with juice

2 tsps. soy or regular margarine or butter

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 cup pineapple 1/4 teaspoon soy 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.