>Recipes
Pineapple Filled Squash
Makes 6 servings
Time to Prepare: 0:15
Time to Cook: 1:00
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Ingredients
2 lb Squash, winter, acorn, raw 8 oz Pineapple, canned, juice pack, solids and liquids 1 tsp Margarine, regular, unspecified oils, with salt added 1/2 tsp Spices, cinnamon, ground
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Cut each squash in half. Clean out the seeds and pulp. Trim tip off the bottom so that each squash cup stands up straight.
3. Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon margarine, and a sprinkle of cinnamon.
4. Put squash into a flat baking dish. Pour hot water around bottoms of squash to the depth of a 1/2". Cover pan tightly with foil.
5. Bake for 1 hour, or until squash is tender and can be easily pierced with a fork. Serve.
2. Cut each squash in half. Clean out the seeds and pulp. Trim tip off the bottom so that each squash cup stands up straight.
3. Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon margarine, and a sprinkle of cinnamon.
4. Put squash into a flat baking dish. Pour hot water around bottoms of squash to the depth of a 1/2". Cover pan tightly with foil.
5. Bake for 1 hour, or until squash is tender and can be easily pierced with a fork. Serve.
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