Baked Squash with Pineapple

A healthy melt-in-your-mouth snack and dessert. This amazing squash and pineapple recipe just changes how autumn cooking will smell and taste like. Makes 2 servings.

Low Sodium Recipe

Nutritional Analysis:

Sodium   92 mg
Protein   g
Potassium   795 mg
Phosphorus   80 mg
Calcium   70 mg
Calories   236 kcal
Fat   3 g
Water   25 g
Carbohydrates   40 g

  • 1 Acorn squash (cut in half, seeded)
  • ​​2 Tsp Brown Sugar
  • ​2 Tsp Margarine or Butter
  • ​3 Tbsp Pineapple (crushed)
  • ​1 Tbsp Margarine or Butter

1. Place squash with cut side up in greased baking pan.

2. Place one teaspoon butter plus one teaspoon brown sugar in each acorn half.

3. Bake squash, covered, at 400ªF until tender, approximately 30 minutes. Scoop out cooked squash out of shells, leaving 1/4 inch thick shell.

4. Mix cooked squash, pineapple, butter, and nutmeg. Beat until smooth.

5. Spoon mixture into shells; heat at 425ªF for approximately 15 minutes.