Pineapple Cinnamon Stuffed Acorn Squash

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.