Pinapple Squash
Yield
4 servingsPrep
30 minCook
60 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 8 | ounces |
pineapple
unsweetened, crushed with juice |
|
| 2 | teaspoons |
margarine
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | x |
water
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 231.2 | ml/g |
pineapple
unsweetened, crushed with juice |
|
| 1E+1 | ml |
margarine
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | x |
water
hot |
*
|
Directions
Preheat oven to 375℉ (190℃).
Cut each squash in half; scoop out and discard seeds and pulp.
Trim tip off bottom if necessary so that each squash cup stands up straight.
Fill each squash cup with ¼ cup pineapple ¼ teaspoon margarine, and a sprinkle of cinnamon.
Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of ½ inch.
Cover pan tightly with foil.
Bake 1 hour or until squash is tender and can be easily pierced with a fork.
