Pineapple Cinnamon Stuffed Acorn Squash Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half and remove seeds.
• Place each half, cut-side down on a nonstick baking sheet.
• Bake for 45 to 60 minutes until soft and tender.
• Meanwhile mix pineapple with spices and set aside.
• Now place squash into a baking dish.
• Divide pineapple mixture in half and place inside squash cavity.
• Return to oven and bake 5 more minutes or until pineapple mixture bubbles.
• Serve hot.
• You may want to try half the amount of spices first, then add the rest if needed.

Steps:

• Preheat oven to 350*.
• 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 for 10 minutes.
• 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.