Pineapple Cinnamon Stuffed Acorn Squash Recipe

Ingredients
<br>- 1 large acorn squash
<br>- 2 teaspoons ground cinnamon
<br>- 1/2 cup crushed pineapple, drained
<br>- 1 teaspoon ground nutmeg
<br>- 1/2 teaspoon ground allspice
<br>- 1/2 teaspoon ground ginger
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 2: 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.
<br>step 3: Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
<br>step 4: 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.
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Ingredients
- 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

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
step 4: 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.

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