Serves 2

  • 1 acorn squash, cut in half
  • 2 tsp. butter or margarine
  • 1 Tbsp. brown sugar
  • 3 Tbsp. crushed pineapple
  • 1 Tbsp. butter or margarine
  • Ground nutmeg
  • 1/4 tsp. salt

Scoop out and discard squash seeds and fiber. Place squash on a baking dish that has been coated with margarine. Put half the brown

sugar and 1 teaspoon butter in each half. Cover with aluminum foil; bake in a 400°F oven for 30 minutes. Scoop cooked squash out of shells. Mash squash and combine with 1 tablespoon butter, brown sugar, pineapple, nutmeg and salt. Fill squash shells and serve while hot.

Nutrition Analysis Per Serving: 210 calories; 2g protein; 32g carbohydrates; 3g fiber; 10g fat; 0g trans fatty acids; 26mg cholesterol; 80mg calcium; 2mg iron; 398mg sodium.
Carol Walton