Ingredients for Acorn Squash With Pineapple
- 1 medium acorn squash
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Allspice
- Ginger
- 1 (8 ounce) can crushed pineapple, undrained
- 1 tablespoon brown sugar
- 1 dash ground cloves
- fresh cilantro
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How to Make Acorn Squash With Pineapple
- Preheat oven to 350°F (175°C).
- Cut one medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- Place each squash half, cut-side down, on a lightly oiled nonstick baking sheet.
- Bake for 45-60 minutes, or until easily pierced with a fork.
- While the squash bakes, prepare the pineapple mixture: In a medium bowl, combine 1 cup diced fresh pineapple, 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves.
- Once the squash is tender, carefully transfer the halves to a baking dish.
- Divide the pineapple mixture evenly between the two squash halves, spooning it into the cavity of each.
- Return the baking dish to the oven and bake for another 5-7 minutes, or until the pineapple mixture is bubbly and slightly caramelized.
- Let cool slightly before serving. Garnish with fresh cilantro or a sprinkle of cinnamon, if desired.
- For a less intense spice flavor, start with half the amount of spices and add more to taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
0g
Carbs
5g
