Fruited Acorn Squash

Oxmoor House
The tender flesh of the squash absorbs the brown sugared sweetness of pineapple and orange as the squash bakes.
4 servings (serving size: 1 squash half)


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2 medium acorn squash (about 1 pound each)
Cooking spray
1/3 cup drained canned pineapple tidbits in juice
1/3 cup peeled, chopped orange
3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon salt


1. Preheat oven to 350°.

2. Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake, uncovered, at 350° for 35 minutes or until squash is tender.

3. Combine pineapple and remaining 4 ingredients; spoon mixture evenly into squash halves. Bake, uncovered, 10 minutes or until thoroughly heated.

Created date

April 2008

Nutritional Information

Calories 140
Caloriesfromfat 18 %
Fat 2.8 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 30.2 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 155 mg
Calcium 0.0 mg