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Pineapple Cinnamon Stuffed Acorn Squash Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat the oven to 350 degrees F (175 degrees C).
  • 2Cut 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.
  • 3Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
  • 4Carefully 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.
Ingredients
  • 6 servings
  • 58 cals
  • 1 large acorn squash
  • 2 teaspoons ground cinnamon
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
Nutrition

Amount per serving ( 5 total)

  • Calories:
    58
    3%
  • Fat:
    0.3
    < 1%
  • Carbs:
    14.9
    5%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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