Pineapple Cinnamon Stuffed Acorn Squash

Pineapple Cinnamon Stuffed Acorn Squash

"Show off your creativity in the kitchen with this surprising recipe. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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Ingredients

servings 58 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut the squash in half, and remove the seeds and any excess membrane. Place cut side up in a baking dish. Cover the dish and bake for 45 minutes.
  3. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
  4. Carefully scoop out the pulp from both halves and combine with the pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.

Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

I really enjoyed this recipe. I had a certain dessert quality to it, that was interesting. I put a little more pinapple in that the recipe called for and next time I may try a little less. Al...

Most helpful critical review

I don't know if my squash was not big enough or what, but the spices were extremely overwhelming and it was all you could taste! I had to throw it away. Maybe with less of each of the spices it...

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I don't know if my squash was not big enough or what, but the spices were extremely overwhelming and it was all you could taste! I had to throw it away. Maybe with less of each of the spices it...

Sheesh, 2 teaspoons of cinnamon and 1 teaspoon of nutmeg for one squash is enough to choke a horse! I cut this down to a half teaspoon of cinnamon and just a pinch of the other spices and that w...

This really is not very good even altering the amounts of seasonings. I LOVE squash with these spices and I love pineapple so why not. I really will not make this again. It just didn't work toge...

Way to much spice! We could barely finish our portions. More pineapple and butter would help. Also, cooking squash in microwave, then in oven after adding spices saves time.

I really enjoyed this recipe. I had a certain dessert quality to it, that was interesting. I put a little more pinapple in that the recipe called for and next time I may try a little less. Al...

fabulous! But I had to add a touch of sweetner...not much though

Used cinnamon and cilantro, and less than called for. Also more pineapple.

I used fresh pineapple and ginger. Put them both through my juicer and used the pulp. Then reduced all the spices to dashes; i.e. 1 tps = 1 dash added a tiny bit of butter. It was delicous

7-24-11: Although Ann doesn't like squash much, she said this was very good.

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