Pineapple Cinnamon Stuffed Acorn Squash Recipe

Directions

Ingredients :

1 large acorn squash

2 teaspoons ground cinnamon

½ cup crushed pineapple, drained

1 teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon ground ginger

Methods :

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.