Title: Pinapple squash
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 Sweet ones
 
      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;