Baked Acorn Squash with Pineapple


3.8 of 5 (12)
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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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Number of Servings: 6


    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


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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