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Acorn Squash Baked with Pineapple

Side Dishes, Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium

Ingredients

Based on 2 servings per recipe.

  • 1 acorn squash, cut in half and seeded
  • 2 teaspoons brown sugar
  • 2 teaspoons margarine or butter
  • 3 tablespoons pineapple, crushed
  • 1 tablespoon margarine or butter
  • 1/4 teaspoon nutmeg

Preparation

  1. Preheat oven to 400 degrees.
  2. Place squash with cut side up in greased baking pan.
  3. Place one teaspoon butter plus one teaspoon brown sugar in each acorn half.
  4. Cover squash with aluminum foil and bake until tender, approximately 30 minutes.
  5. Scoop cooked squash out of shells, leaving 1/4 inch thick shell.
  6. Mix cooked squash, pineapple, 1 tablespoon butter, and nutmeg. Beat until smooth.
  7. Spoon mixture into shells; heat at 425 degreesĀ for approximately 15 minutes.

About This Recipe

This recipe makes a great warm and sweet side dish.

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