Pineapple Cinnamon Stuffed Acorn Squash

Ingredients

• Servings: 6
• 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

Recipe

• preheat the oven to 350 degrees f (175 degrees c).
• 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.
• 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 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.