Acorn Squash With Pineapple Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Acorn squash,
2 tsp: Cinnamon,
1 tsp: Nutmeg,
1/2 tsp: Allspice,
1/2 tsp: Ginger,
1/2 cup: Crushed pineapple, canned in its own juice, drained
Directions:
1. Preheat the oven to 350=F8. To prepare the squash, cut it in half and
remove the seeds. Place each half, cut side down, on a baking sheet. Bake
the squash for 45 to 60 minutes until soft and tender. 2. Turn the acorn
squash over and scoop out all the squash.
In a bowl, mix the squash with all the remaining ingredients.
Place in a casserole dish and bake for 5 more minutes, until pineapple
bubbles.
6 Servings/Serving size: 1/2 cup
Crushed pineapple enhances the sweet tast of acorn squash
From: ADA Posted by Chani #2 @1357
Posted to MM-Recipes Digest by "Chat Cat" on Nov
13, 98
Source from luhu.jp
remove the seeds. Place each half, cut side down, on a baking sheet. Bake
the squash for 45 to 60 minutes until soft and tender. 2. Turn the acorn
squash over and scoop out all the squash.
In a bowl, mix the squash with all the remaining ingredients.
Place in a casserole dish and bake for 5 more minutes, until pineapple
bubbles.
6 Servings/Serving size: 1/2 cup
Crushed pineapple enhances the sweet tast of acorn squash
From: ADA Posted by Chani #2 @1357
Posted to MM-Recipes Digest by "Chat Cat"
13, 98
Source from luhu.jp