Pineapple Stuffed Acorn Squash Recipes

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:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

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 an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

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.