Squash season is here, but in San Diego it still feels like summer. Celebrate this seasonal mashup with a festive fall recipe. This baked acorn squash with pineapple is fat-free and low in calories, with a tropical fruity flavor.
Baked Acorn Squash with Pineapple
The rind of an acorn squash is tough, so be careful when you cut.
Yields 6 servings
1 large acorn squash (approximately 32 ounces)
2 teaspoons ground cinnamon
1 cup crushed pineapple, drained
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Preheat oven to 325 degrees Fahrenheit. Cut the squash in half and remove the seeds. Place each half, cut side down, in baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender.
Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes.
Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into squash shells and return to the oven and bake for seven minutes until pineapple mixture is hot and bubbly.
Serving size (1/6 of recipe): 80 calories, 0 grams fat, 0 grams saturated fat, 5 milligrams sodium, 0 milligrams cholesterol, 22 grams carbohydrate, 3 grams fiber, 1 gram protein
Recipe courtesy of the Centers for Disease Control and Prevention.