Pineapple Cinnamon Stuffed Acorn Squash
Show off your creativity in the kitchen with this surprising recipe. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 350 degrees F (175 degrees C).
Step: 2
Cut the squash in half, and remove the seeds and any excess membrane. Place cut side up in a baking dish. Cover the dish and bake for 45 minutes.
Step: 3
Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
Step: 4
Carefully scoop out the pulp from both halves and combine with the pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.
NUTRITION FACT
Per Serving: 59 calories; protein 1g; carbohydrates 14.9g; fat 0.3g; sodium 3.5mg.
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