Rum Baked Acorn Squash - cooking recipe

Ingredients

3 acorn squash, cut into halves
1 can (1 lb. 4 oz.) crushed pineapple, well drained
1/2 c. melted butter or margarine
6 slices bread, crumbled
1/2 tsp. rum extract
1/4 c. firmly packed brown sugar

Preparation

Place acorn squash cut side down in greased shallow baking pan.
Bake in preheated moderate oven (350\u00b0) for 40 to 45 minutes or until squash is easily pierced.
Turn right side up and scoop out seeds.
Scoop out squash into bowl.
Reserve shells.
Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar.
Spoon mixture into squash shells.
Bake in moderate oven (350\u00b0) oven for another 20 minutes or until lightly browned. This is delicious and it freezes well.