MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Squash
 Categories: Diabetic, Squash, Vegetables
      Yield: 4 Servings
 
      2 md Acorn squash (2 lb) 4-1/2"
      8 oz Can crushed pineapple;
           - with juice
      2 ts Margarine
    1/2 ts Ground cinnamon
           Water; hot

  Preheat oven to 375°F. 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 cup pineapple, 1/4 ts 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". Cover pan tightly with
  foil. Bake 1 hour or until squash is tender and can be easily
  pierced with a fork.
  
  Exchanges: 1 Starch + 1 Fruit
  Low-sodium diets: This recipe is excellent.

  Per serving: 148 Cal; 34 g Carbs; 2 g Pro; 2 g Fat; 31 g Sod;
  0 mg Cho
  
  Recipe by Mary Abbot Hess, R.D., M.S. and Katharine Middleton

  Recipe FROM: The Art of Cooking for the Diabetic

  Posted by: Nancy O'Brion
 
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