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.

Original recipe makes 6 servings


1 large acorn squash
2 teaspoons ground cinnamon
1/2 cup crushed pineapple, drained
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger


  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.


Calories: 58 kcal
Carbohydrates: 14.9 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 2.2 g
Protein: 1 g
Sodium: 4 mg