| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Vegetables, Holidays |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Acorn squash |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Ginger |
| 1/2 |
c |
Crushed pineapple, canned in its own juice, drained |
INSTRUCTIONS
1. 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
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”