Pineapple Stuffed Acorn Squash

"A delicious variation for winter squash of any kind. This recipe has been in my notebook a long, long time and I have no idea where it came from. Try it, you'll like it."
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Ready In:
1hr 10mins




  • Preheat the oven to 350 degrees.
  • Place the squash cut side up in a baking dish with ½ inch of water in the bottom of the pan.
  • Cover the dish and bake for 45 minutes.
  • Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger.
  • When squash has been cooked, remove from oven.
  • Let cool down for 10 minutes.
  • Carefully scoop out the pulp from the halves and combine with the pineapple and cinnamon mixture.
  • Replace the squash into the shells and return to the oven and bake for 7 minutes more until pineapple is hot and bubbly.

Questions & Replies

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  1. Theresa P
    This was very fragrant and good.I love acorn squash,and this recipe helped bring out the sweetness of the squash.Very good!
  2. CurlyGirl
    I followed directions to the letter plus adding a bit of sugar as suggested in other reviews, but this did not taste good . Even my husband who eats almost anything could not eat it. It smelled good. It looked good, but it was very bitter.
  3. waynejohn1234
    This recipe has been in my files for a long time too but I know I got it from my mother-in-law. Anyway, it is a different twist on this vegetable and I agree it does need a bit of sugar. Also I prefer to omit the allspice and add some freshly grated ginger.
  4. ladypit
    This was warm and comforting on a cold rainy night. We all agreed that it needed more sweetness, though. Next time we may try it with some brown sugar on top once you put the pineapple mix back in.


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