Preheat the oven to 350 degrees.

To prepare the squash, cut it in half and remove the seeds. Place each half, cut-side down, on a baking sheet. Bake the squash for 45 to 60 minutes until soft and tender.

Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with all the remaining ingredients. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1/2 Starch.

Nutrition Facts: Calories 47; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 3mg; Carbohydrate 12g; Dietary Fiber 3g; Sugars 6g; Protein 1g.

Comments: Crushed pineapple enhances the sweet taste of acorn squash.