Acorn Squash With Pineapple
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Holidays, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Acorn squash | |
| 2 | t | Cinnamon |
| 1 | t | Nutmeg |
| 1/2 | t | Allspice |
| 1/2 | t | Ginger |
| 1/2 | c | Crushed pineapple, canned |
| in its own juice drained |
INSTRUCTIONS
Preheat the oven to 350=F8. 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. 2. 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. 6 Servings/Serving size: 1/2 cup Crushed pineapple enhances the sweet tast of acorn squash From: ADA Posted by Chani #2 @1357 Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Nov 13, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 32.7mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 3.1g
Protein: <1g