Pinapple Squash |
Course : Squash
Serves: 4 |
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Ingredients:
2 medium acorn squash -- (2 lbs) 4 1/2 diameter |
8 ounces pineapple -- unsweetened crushed with juice |
2 teaspoons margarine |
1/2 teaspoon ground cinnamon |
1 Cup hot water |
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Preparation / Directions:
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.
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Nutritional Information:
CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg; |
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