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Rating: 5.0/5 (2 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 43
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrate 11g
4%
Dietary Fiber 2g
7%
Sugars 2g
Protein 1g
Vitamin A  6%Vitamin C  15%
Calcium  4%Iron  3%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash with Pineapple

Date Added: February 22, 2011

Ingredients:

1 Teaspoon Nutmeg
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Allspice
1 Acorn Squash
1/2 Cup Crushed Pineapple canned in its own juice, drained
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Directions:

1. Preheat the oven to 350 F.

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
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