This diabetic acorn squash recipe is sure to be a hit this
Thanksgiving. I have even fixed it for our big Christmas celebration.
Easy, simple ingredients that will make your holiday's a little more
When picking an acorn squash at the grocery store. Make sure it does not have any soft spots. It's really hard to judge a good acorn squash so inspect carefully. If it displays too much orange, that means it's overripe and will be very dry. If it's skin is shiny that means it was picked before it was ready. Look for dull skin, and a good balance between green and orange coloring.
Yield 6 Servings
1 large Acorn squash
1 teaspoon Nutmeg
1/2 teaspoon Allspice
1/2 teaspoon Ginger
1/2 cup Crushed pineapple, canned in its own juice, drained
1. Preheat the oven to 350 degrees.
2. To prepare the squash, cut it in half and remove the seeds.
Place each half, cut side down, on a baking sheet.
3. Bake the squash for 45 to 60 minutes until soft and tender.
4. Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with all the remaining ingredients.
5. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.
6 Servings/Serving size: 1/2 cup Crushed pineapple enhances the sweet tast of acorn squash From: ADA Posted by Chani #2 @1357 Posted to MM-Recipes Digest by "Chat Cat"
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