Pinapple Squash

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Main Ingredient: Corn Squash
Dietary: Diabetic
Yield:

Pinapple Squash ingredients

2 med Acorn squash; (2 lbs) 4 1/2 diameter
8 oz (1 can) pinapple;unsweetened crushed with juice
2 t margarine
1⁄2 t Ground cinnamon
Hot water

Cooking Pinapple Squash

1. Preheat oven to 375 degrees.
2. Cut each squash in half; scoop out and discard seeds and pulp.
3. Trim tip off bottom if necessary so that each squash cup stands up straight.
4. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon.
5. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch.
6. Cover pan tightly with foil.
7. Bakei 1 hour or until squash is tender and can be easily pierced with a fork.
8. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium diets: This recipe is excellent.
9. CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg; Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R. D. ,M. S.
10. and Katharine Middleton.