Yield: 6 Servings
|1 large||Acorn squash|
|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