Recipe Summary:

Preparation Time: 1 hour, 20 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
1 large acorn squash (approximately 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger

Directions:
Preheat oven to 350ºF. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple mixture is hot and bubbly.

Nutrition Facts

Baked Acorn Squash with Pineapple
Serving Size 1/6 recipe