Ingredients

2 medium acorn squash, (2 pounds), 4-1/2 inches in diameter
8-oz. can pineapple with juice, unsweetened, crushed
2 tsp. margarine
1/2 tsp. ground cinnamon
hot water

Cooking Instructions

Preheat oven to 375 degrees F. Cut each squash in half, scoop out and discard seeds and pulp. Trim tip off bottom, if necessary, so that each squash C. stands up straight. Fill each squash C. with 1/4 C. pineapple, 1/4 tsp. margarine, and a sprinkle of cinnamon. Put squash into a flat baking dish. Pour hot water around bottoms of squash to a depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour, or until squash is tender and can be easily pierced with a fork.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)