Acorn Squash Baked With Pineapple |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a wonderful side for the Holidays! Depending on how many guests you have and how many vegetable sides you're serving, you can either give each person half a squash or you can cut each half in half and serve a quarter of a squash for each person. Read more . I always make extra, because they're so yummy! Ingredients:
ingredients |
2 medium scorn squash, about 2 lbs or 4 in diameter |
8 oz (1 can) pineapple, unsweetened, crushed, keeping the juice |
2 teaspoons butter |
1/2 teaspoon ground cinnamon |
sprinkle of brown sugar or splenda |
hot water |
Directions:
1. Preparation:
2. Preheat oven to 375 degrees.
3. Cut each squash in half, scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands upright when placed in baking pan.
4. Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon butter, and a sprinkle of sugar and cinnamon.
5. Put squash into a flat-bottomed baking dish, and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.
6. Note: Another delicious idea is to stuff each half with a sausage or chorizo stuffing!
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