- 6
0/5
(0 Votes)
Ingredients
- 1 large acorn squash
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 cup crushed pineapple in own juice drained
Preparation
Step 1
Preheat the oven to 350 degrees.
To prepare the squash, cut it in half and remove the seeds. Place each half, cut-side down, on a baking sheet. Bake the squash for 45 to 60 minutes until soft and tender.
Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with all the remaining ingredients. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.
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 3mg; Carbohydrate 12g; Dietary Fiber 3g; Sugars 6g; Protein 1g.
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