Stuffed Acorn Squash

Start with 2 small to medium acorn squash.  Split them and scoop out the seeds.  Bake in a water bath about 15 minutes at 400 degrees.

Combine crushed pineapple, brown sugar, and chopped pecans.

Fill the squash and bake.

  • Mom’s Acorn Squash
    2 small Acorn squash ; halved
    1 can Pineapple ; crushed
    1/4 cup Brown sugar
    1/4 cup Pecans ; chopped
  • After removing seeds from squash halves, sprinkle with salt and place in shallow pan with about an inch of water.  Bake about 20 minutes at 400 degrees.
  • Combine brown sugar, pineapple, and nuts.  Brush squash with melted butter, if desired.  Spoon  pineapple mixure into squash halves.
  • Bake about 15 minutes more.

 It’s Thyme to Eat!

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One Comment on “Stuffed Acorn Squash”


  1. Sounds delicious. I made this Moroccan-style stuffed acorn squash over the weekend.
    http://michaelbeyer.wordpress.com/2010/09/10/moroccan-style-stuffed-acorn-squashes/


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