Acorn Squash with Pineapple

1 large acorn squash
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup crushed pineapple, canned in its own juice, drained

Heat oven to 350 degrees F.

Cut squash 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. 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.