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
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
- 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