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Pineapple Squash Recipe
|Acorn squash||1 1⁄2 Pound (1 Medium Sized)|
|Canned unsweetened crushed pineapple||8 Ounce, drained (1 Can)|
|Packed brown sugar||1 Tablespoon|
|Chopped pecans||1 Tablespoon|
|Reconstituted natural butter flavored mix||1 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground allspice||1 Dash|
Calories 139 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.31 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 32.8 mg1.4%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3.4 g13.5%
Sugars 9.5 g
Protein 2 g4.3%
Vitamin A 12.6% Vitamin C 37%
Calcium 9.1% Iron 11.9%
*Based on a 2000 Calorie diet
Scoop out seeds.
Cut each piece in half lengthwise.
Place in 9-inch square baking dish.
In small mixing bowl, combine remaining ingredients.
Spoon mixture into squash quarters.
Cover with plastic wrap.
Microwave at High for 8 to 12 minutes, or until squash is tender, rotating dish once.
Let stand, covered, for 3 minutes.