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Acorn Squash Baked with Pineapple




Source of Recipe


Angela Lowry


List of Ingredients




3 acorn squash, halved
2 tablespoons dry sherry
2 tablespoons brown sugar
6 tablespoon GFCF margarine
1/2 cup crushed pineapple, drained well
1/4 teaspoon ground nutmeg
1 teaspoon salt

Recipe



Preheat oven to 425 degrees. Scoop out the squash seeds and fibers and discard. Place squash on greased baking dish.

Put 1 teaspoon each sherry, brown sugar and margarine in each half. Cover and bake for 30 minutes or until tender.

Scoop out squash, leaving wall about 1/4 inch thick.

Mash squash and combine with remaining 4 tablespoons margarine, pineapple, nutmeg and salt, mixing until well blended.

Spoon back into shells and return to oven to bake for 15
minutes longer.