Pinapple Squash

Recipe: Pinapple Squash


  • 2 md Acorn squash; (2 lbs) -4 1/2 diameter
  • 8 oz (1 can) pinapple;unsweetened -crushed with juice
  • 2 ts Margarine;
  • 1/2 ts Ground cinnamon;
  • Hot water


  1. Preheat oven to 375 degrees. Cut each squash in half; scoop out and discard seeds and pulp.
  2. Trim tip off bottom if necessary so that each squash cup stands up straight. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon.
  3. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.

Number of servings (yield): 4

Meal type: cocktail

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)