Pineapple Cinnamon Stuffed Acorn Squash

By á-174942

Ingredients

• 1 large acorn squash
• 2 teaspoon cinnamon
• 1/2 cup canned crushed pineapple in its juice drained
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger

Details

Servings 6

Preparation

Step 1

Cut the squash in half, and remove the seeds and any excess membrane. Place cut-side up in a baking dish. Cover the dish and bake at 350 degrees for 45 minutes.

Meanwhile, combine the cinnamon and remaining ingredients. When squash has been cooked, remove from oven. Let cool down for 10 minutes.

Carefully scoop out the pulp from both halves and combine with the pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1/2 Starch.

Nutrition Facts: Calories 47; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 3g; Carbohydrates 12g; Dietary Fiber 3g; Sugars 6g; Protein 1g.