Pineapple Cinnamon Stuffed Acorn Squash

The hardest part of this recipe is cutting the squash in half and scooping out the seeds. The rest is a snap. Cook the squash, scoop out pulp and mix with pineapple and yummy spices. Stuff the squash and pop into the oven again until bubbly and fragrant.

• Calories: 59 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ½ cup crushed pineapple, drained
• 1 large acorn squash

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut the squash in half, and remove the seeds and any excess membrane. Place cut side up in a baking dish. Cover the dish and bake for 45 minutes.

Step 3

Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.

Step 4

Carefully scoop out the pulp from both halves and combine with the pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.