 | Acorn Squash With Pineapple
1 large acorn squash
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
| 1/2 tsp ginger
1/2 cup crushed pineapple in own
juice, drained
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Directions
1 Preheat the oven to 350 degrees.
2 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.
3 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.
4 This recipe yields 6 servings. Serving size: 1/2 cup.
5 Exchanges Per Serving: 1/2 Starch.
6 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.
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