Difference between revisions of "Pineapple Squash"
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[[Category:Acorn squash Recipes]] | [[Category:Acorn squash Recipes]] | ||
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Squash Recipes]] | [[Category:Squash Recipes]] | ||
Revision as of 16:23, 9 May 2012
Description
Ingredients
- 2 med acorn squash, (2 lbs)
- -4 ½ diameter
- 8 oz (1 can) pinapple, unsweetened
- -crushed with juice
- 2 tsp margarine
- 1/2 tsp ground cinnamon
- hot water
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 ¼ c pineapple ¼ 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 ½ inch. Cover pan tightly with foil. Bake 1 hour or until Squash is tender and can be easily pierced with a fork.
Food exchange per serving: 1 starch exchange + 1 fruit exchange; low-sodium diets: this recipe is excellent. calories: 148; cho: 34g; pro: 2g; fat: 2g; sod: 31mg; cho: 0mg;
