2 md Acorn squash (2 lb) 4-1/2"
8 oz Can crushed pineapple;
- with juice
2 ts Margarine
1/2 ts Ground cinnamon
Water; hot
Preheat oven to 375°F. 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 cup pineapple, 1/4 ts 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". Cover pan tightly with
foil. Bake 1 hour or until squash is tender and can be easily
pierced with a fork.
Exchanges: 1 Starch + 1 Fruit
Low-sodium diets: This recipe is excellent.
Per serving: 148 Cal; 34 g Carbs; 2 g Pro; 2 g Fat; 31 g Sod;
0 mg Cho
Recipe by Mary Abbot Hess, R.D., M.S. and Katharine Middleton
