Acorn squash is wonderful when made with pineapple. I wanted to eliminate all the calories in the butter and brown sugar when eating squash.
I take a large acorn squash. Wash the outside, slice it in half (the long way makes it easier to set in the pan without spilling) and remove the seeds.
Open a can (15 1/2 oz. approx.) of crushed pineapple (in its own juice) and do not drain. Divide the pineapple and juice between the 2 squash halves and put on a baking pan or casserole dish. Bake it for about 1 hour (covered) at 350 degrees.
It is moist, saves basting, easy to clean the pan and nutritional. Your fruit and vegetable (food pyramid) are combined in one dish to serve. If you have leftovers, scoop out the squash and pineapple and mix together ( mash if desired). If needed, add some milk or cream to make it creamy. Serve it at another meal by reheating it in your oven and brown marshmallows on the top.
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