Acorn Squash Baked With Pineapple Recipe
Servings: 4
Ingredients
- 3 x Acorn squash, halved
- 2 Tbsp. Dry sherry
- 2 Tbsp. Brown sugar
- 6 Tbsp. Extra virgin olive oil
- 1/2 c. Crushed pineapple, liquid removed
- 1/4 tsp Grnd nutmeg
- 1 tsp Salt
- Preheat oven to 425 F.
Directions
- Scoop out the squash seeds and fibers and throw away. Place squash in greased baking dish. Put 1 tsp. each of sherry, brown sugar, and oil in each squash half.
- Cover and bake for 30 min or possibly till tender. Scoop squash out of shells but leave a wall about 1/4 inch thick. Mash squash and combine with remaining 4 Tbsp. oil, pineapple, nutmeg and salt, beating well to blend.
- Spoon back into shells and return to oven to bake for 15 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 182 | 57% |
| Total Fat 20.56g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Potassium 881mg | 25% |
| Total Carbs 34.8g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.32g | 6% |
| Protein 2.05g | 3% |
