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Ingredients
| acorn squash: 1 |
| ground cinnamon: 2 tsp |
| crushed pineapple: 1/2 cup (drained) |
| ground nutmeg: 1 tsp |
| allspice: 1/2 tsp |
| ground ginger: 1/2 tsp |
Pineapple Cinnamon Stuffed Acorn Squash
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
- 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.