Baked Acorn Squash with Pineapple
- Number of Servings: 6
Ingredients
1 large acorn squash (approx. 32 ounces)2 tsps ground cinnamon1 cup crushed pineappple, drained1 tsp ground nutmeg1/2 tsp ground allspice1/2 tsp ground ginger
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.
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.
Nutritional Info 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
Member Reviews
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YOOPERGAL2
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