Pineapple Stuffed Acorn Squash - cooking recipe

Ingredients

2 large acorn squash, halved,seeds removed
2 teaspoons cinnamon
1 cup canned crushed pineapple, in its own juice,drained
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger

Preparation

Preheat the oven to 350 degrees.
Place the squash cut side up in a baking dish with 1/2 inch of water in the bottom of the pan.
Cover the dish and bake for 45 minutes.
Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger.
When squash has been cooked, remove from oven.
Let cool down for 10 minutes.
Carefully scoop out the pulp from the halves and combine with the pineapple and cinnamon mixture.
Replace the squash into the shells and return to the oven and bake for 7 minutes more until pineapple is hot and bubbly.