Baked Acorn Squash with Pineapple

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Baked Acorn Squash with Pineapple

 

1 large acorn squash (approximately 32 oz)

2 tsps. ground cinnamon

1 cup crushed pineapple, drained

1 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground ginger

 

Preheat oven to 350 degrees.

Cut the squash in half and remove the seeds.

Place each half, cut side down, in a baking dish.

Cover dish and bake for 45 to 60 minutes until squash is soft and tender.

Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger.

When squash is cooked, remove from oven.

Let it cool for 10 minutes.

Scoop out the pulp from both halves and combine with the pineapple mixture.

Replace mixture into shells and return to the oven and bake for 7 minutes until

pineapple mixture is hot and bubbly.

Makes 6 servings.

Calories 90, Fat 0g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 22g, Fiber 3g.

Points 1.