Acorn squash with pineapple

Yield: 6 Servings

Measure Ingredient
1 large Acorn squash
2 teaspoons Cinnamon
1 teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ginger
½ cup Crushed pineapple, canned in its own juice, drained

1. Preheat the oven to 350=F8. 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. 2. 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.

6 Servings/Serving size: ½ cup Crushed pineapple enhances the sweet tast of acorn squash From: ADA Posted by Chani #2 @1357 Posted to MM-Recipes Digest by "Chat Cat" <maintech@...> on Nov 13, 98

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