Pineapple Stuffed Acorn Squash Recipe
Servings: 4
Ingredients
- 3 med. acorn squash
- 1 (8 ounce.) can crushed pineapple, liquid removed
- 1/3 c. firmly packed brown sugar
- 1/4 c. minced pecans (optional)
- 3 tbsp. butter buds
- 1/2 teaspoon cinnamon
- 3/4 c. water
Directions
- Cut squash in half lengthwise and remove seeds. Set aside.
- Combine next 5 ingredients in a medium bowl. Mix well. Spoon pineapple mix into each half of squash. Arrange in 13x9 baking dish, pour water into dish. Cover and bake at 375 degrees for 50 min. Uncover and bake 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 99 | 40% |
| Total Fat 11.37g | 14% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 71mg | 3% |
| Potassium 322mg | 9% |
| Total Carbs 37.98g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 28.67g | 19% |
| Protein 1.17g | 2% |
