Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 med acorn squash, (2 lbs)
- -4 ½ diameter
- 8 oz (1 can) pinapple, unsweetened
- -crushed with juice
- 2 tsp margarine
- 1/2 tsp ground cinnamon
- hot water
- =
Directions
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 ¼ c pineapple ¼ 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 ½ 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;