Pineapple Cinnamon Stuffed Acorn Squash Recipes
Ingredients
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1 large acorn squash
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2 teaspoons ground cinnamon
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1/2 cup crushed pineapple, drained
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1 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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1/2 teaspoon ground ginger
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Meanwhile, combine the cinnamon, pineapple, nutmeg,
allspice, and ginger. When squash has been cooked, remove from oven. Let
cool down for 10 minutes.
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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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