The hardest part of this recipe is cutting the squash in half and scooping out the seeds. The rest is a snap. Cook the squash, scoop out pulp and mix with pineapple and yummy spices. Stuff the squash and pop into the oven again until bubbly and fragrant.
INGREDIENTS (for 6 servings):
- 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
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.