** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. To prepare the squash, cut it in half and remove the seeds.
3. Place each half, cut side down, on a baking sheet.
4. Bake the squash for 45 to 60 minutes until soft and tender.
5. Turn the acorn squash over and scoop out all the squash.
6. In a bowl, mix the squash with all the remaining ingredients.
7. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.
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Dietary Notes:
This recipe is low-sodium with 2.67mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with