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Fruited Acorn Squash

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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