Pinapple Squash

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.