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


  1. Heat oven to 350 degrees F.
  2. Cut squash in half and remove the seeds. Place each half, cut side down, on a baking sheet.
  3. Bake the squash for 45 to 60 minutes until soft and tender.
  4. Turn the acorn squash over and scoop out all the squash.
  5. In a bowl, mix the squash with all the remaining ingredients
  6. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.

Yield: 6 servings