Pineapple Cinnamon Stuffed Acorn Squash

Pineapple Cinnamon Stuffed Acorn Squash

14

"Show off your creativity in the kitchen with this surprising recipe. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients

{{adjustedServings}} servings 58 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  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. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
  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.
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Reviews

14
  1. 16 Ratings

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I don't know if my squash was not big enough or what, but the spices were extremely overwhelming and it was all you could taste! I had to throw it away. Maybe with less of each of the spices it...

Sheesh, 2 teaspoons of cinnamon and 1 teaspoon of nutmeg for one squash is enough to choke a horse! I cut this down to a half teaspoon of cinnamon and just a pinch of the other spices and that w...

This really is not very good even altering the amounts of seasonings. I LOVE squash with these spices and I love pineapple so why not. I really will not make this again. It just didn't work toge...