The tender flesh of the squash absorbs the brown sugared sweetness of pineapple and orange as the squash bakes.
2 medium acorn squash (about 1 pound each)
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
How to Make It
Preheat oven to 350°.
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.
Combine pineapple and remaining 4 ingredients; spoon mixture evenly into squash halves. Bake, uncovered, 10 minutes or until thoroughly heated.
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