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Fruited Acorn Squash

Yield 4 servings

Ingredients

  • 2 medium acorn squash (about 2 pounds)
  • Vegetable cooking spray
  • 3/4 cup canned crushed pineapple in juice, drained
  • 3/4 cup chopped orange
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • Orange rind curls (optional)
  • Cinnamon sticks (optional)

Nutrition Information

  • calories 167
  • caloriesfromfat 2 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.4 g
  • carbohydrate 43.1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 10 mg
  • calcium 0.0 mg

How to Make It

  1. Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a 15- x 10- x 1-inch jellyroll pan lightly coated with cooking spray. Bake, uncovered, at 350° for 35 minutes.

  2. Combine pineapple, orange, and brown sugar; spoon evenly into squash halves. Sprinkle with cinnamon. Bake, uncovered, an additional 10 to 15 minutes or until fruit mixture is thoroughly heated. If desired, garnish with orange rind curls and cinnamon sticks.

Light and Luscious