Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        acorn squash -- (2 lbs) 4 1/2
                        -- diameter
   8      ounces        (1 can) pineapple -- unsweetened crushed
                        -- with juice
   2      teaspoons     margarine
     1/2  teaspoon      ground cinnamon
                        hot water

Preparation:

Preheat oven to 375 degrees. 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 1/4 c pineapple 1/4 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 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.

Nutritional Information:

CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg;