• 2 medium scorn squash, about 2 lbs  or 4" in diameter
• 8 oz (1 can) pineapple, unsweetened, crushed, keeping the juice
• 2 teaspoons margarine
• 1/2 teaspoon ground cinnamon
• Hot water

Method

Preheat oven to 375 degrees.

Cut each squash in half, scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands upright when placed in baking pan.  Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon margarine, and a sprinkle of cinnamon.

Put squash into a flat-bottomed baking dish, and pour hot water around bottoms of squash to the 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.

If this is just one of many side dishes, teach half can be sliced in half again.  Or this can be used as a more substantial side dish allowing half a squash to each person.

Serves: 4  to 8 according to use

Contributor: Pat Ciesla

Recommendation:  This is a great holiday recipe, whether for Thanksgiving or Christmas

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