Pinapple Squash

Recipe Ingredients

2		Acorn squash - (2 lbs) (medium)
		- 3 diameter
8 oz	227g	Pinapple - unsweetened (1 can)
		With juice
2 teaspoons	10ml	Margarine
1/2 teaspoon	2.5ml	Ground cinnamon
		Hot water

Recipe Instructions

Preheat oven to 375F. Cut each squash in half; scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands up straight. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.

Source:
The Art of Cooking for the Daibetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.