Pineapple Cinnamon Stuffed Acorn Squash

From WSU. Show off your creativity in the kitchen with this surprising recipe.

• Ready In: 1 hr 7 mins
• Serves: 6
• Yields: 1 squash

Ingredients

• 1  large acorn squash
• 2  teaspoons ground cinnamon
• 1⁄2 cup crushed pineapple, drained
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground ginger

Directions

1. Preheat oven to 350*.
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 for 10 minutes.
4. Carefully scoop out the pulp from both halves and combine with pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.