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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 4 servings |
||
| Calories 60 | ||
| Calories from Fat 3 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 426mg | 12% | |
| Total Carbohydrate 15.3g | 5% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.5g | ||
| Protein 1.1g | 2% | |
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SERVES 4
Ingredients
- 1 large acorn squash
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 cup canned crushed pineapple, drained
Directions
1
Preheat oven to 350 degrees.2
Cut squash in half and remove seeds.3
Place each half, cut-side down on a nonstick baking sheet.4
Bake for 45 to 60 minutes until soft and tender.5
Meanwhile mix pineapple with spices and set aside.6
Now place squash into a baking dish.7
Divide pineapple mixture in half and place inside squash cavity.8
Return to oven and bake 5 more minutes or until pineapple mixture bubbles.9
Serve hot.10
You may want to try half the amount of spices first, then add the rest if needed.
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Featured Reviews for This Recipe
From: PaulaG
On Nov 1, 2007
This was prepared in the microwave, filled with fresh pineapple mixed with 1 teaspoon of spices and then placed in the oven for a few minutes. It is a nice approach to preparing squash. I do think I would like it better with a touch of brown sugar and maybe some chopped nuts.
From: Kathy at Recipezaar
On May 4, 2005
Excellent! I followed the other reviewers suggestions and halved the spices and double the pineapple. I had this as a main dish for dinner last night while DH was at a biz meeting. Just right for a light dinner, and I can have the other half for lunch today. I may add some raisins or dried fruit that I have left over from another dish. Very enjoyable and easy to make. Thanks!
From: ladypit
On Apr 7, 2005
WAY too much spice. I should have heeded Jenny's advice and halved it at least. I will probably make it again and reduce the spice to a half or a third. A really great idea for a lowfat healthy treat that just needs some tweaking. Thanks for posting.
From: Jenny Sanders
On Oct 18, 2003
I thought this needed some tweaking, but the end result was a delicious, easy, inexpensive, low-fat veggie dish! I cut the spices in half; they were still more than sufficient and I think the called-for amount would have been overwhelming. I also doubled the amount of pineapple; it would have been somewhat lost otherwise. Since my pineapple was fresh, not canned, I added a teaspoonful of frozen pineapple juice concentrate to moisten it a little. I needed to bake my squash for about an hour and ten minutes before it was cooked. I'll be making this again.
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