Pineapple in Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
2 medium acorn squash |
1 (8 ounce) can crushed pineapple in juice |
2 teaspoons vegan margarine |
1/2 teaspoon ground cinnamon |
hot water |
Directions:
1. Preheat oven to 375 degrees.
2. Cut each squash in half; scoop out and discard seeds and pulp.
3. Trim tip off bottom if necessary so that each squash cup stands up straight.
4. Fill each squash cup with 1/4 Celsius.
5. pineapple 1/4 teaspoons.
6. margarine, and a sprinkle of cinnamon.
7. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch.
8. Cover pan tightly with foil.
9. Bake 1 hour or until squash is tender and can be easily pierced with a fork.
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