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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 59.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 0.8 g

View full nutritional breakdown of Baked Acorn Squash with Pineapple calories by ingredient
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Baked Acorn Squash with Pineapple

Submitted by: SNOWROSE61


Number of Servings: 6

Ingredients

    1 large acorn squash (approx. 32 ounces)
    2 tsps ground cinnamon
    1 cup crushed pineappple, drained
    1 tsp ground nutmeg
    1/2 tsp ground allspice
    1/2 tsp ground ginger

Directions

Preheat oven to 350 F. Cut the squash in half and cut out the seeds. Place each half, cut-side down, in a baking dish. Cover dish and bake 45-60 minutes or until the squash is tender and soft.

While the squash is baking, combine the cinnamon, pineapple, nutmeg, allspice and ginger. When the squash is baked, remove from the oven. Set aside to cool for 10 minutes.

Scoop out the pulp from both halves and combine with the pineapple mixture. Replace the mixture into the shells and place back in the oven. Bake for 7 minutes or until the pineapple mixture is hot and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user PENNYLEA.






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Member Ratings For This Recipe

  • I microwaved squash and finished this in the oven. Nice to see no added sweeteners and it did not need it. - 2/22/12

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  • Great dish with nice presentation. We ate it for dessert and loved it-will make again and again. - 10/31/11

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  • I liked it, but would reduce the spices a little -- we could taste the spice, but not the pineapple. - 4/23/11

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  • I took the advice of other members, and cut all the spices in 1/2. It was Delicious! My Hubbie said it would be a good pie filling! :P - 10/11/10

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  • I have yet to try this, but I love a veggie recipe that can be passed off as a "dessert"

    - 7/4/10

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  • It was ok, spices were a bit overwhelming! - 11/3/09

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  • I found the spices to be overwhelming. My husband thought it was fine. I guess it's all about personal tastes. - 3/5/08

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  • It is a little sweeter than I enjoy, but ended up serving it under a cajun sword steak with raspberry spicy salsa and that worked. - 11/3/07

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  • I was a little disappointed in that you couldn't taste the pineapple at all. Next time, I think I might add more than a cup of pineapple and add some splenda brown sugar. - 10/22/07

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  • It was okay but the spices overwhelmed the squash. - 9/27/07

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  • I did add a tsp of splenda per serving when I made it. Wonderful! - 8/26/07

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  • I made this last night with a bit of modification and it was really good. I added 3 T. of brown sugar for a bit of sweetness and put it in a 9" square pan rather than back in the shells just to make it easier to divide out 6 portions. This tasted more like a dessert than a veggie. - 4/3/07

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  • very good - 3/16/07

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