2 md Acorn squash; (2 lbs)
-4 1/2 diameter 8 oz (1 can) pinapple;unsweetened
-crushed with juice 2 ts Margarine;
1/2 ts Ground cinnamon;
Hot water 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 up straight. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put squash into a flat 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. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg;
Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O’Brion and her Meal-Master