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Add a photoServings: 8
Ingredients
- 3 acorn squash, cut into halves
- 1 can (1 pound 4 ounce.) crushed pineapple, well-liquid removed
- 1/2 c. melted butter
- 6 sliced bread, crumbled
- 1/2 teaspoon rum extract
- 1/4 c. firmly packed brown sugar
Directions
- Place acorn squash cut side down in greased shallow baking pan. Bake in preheated moderate oven (350 degrees) 40 to 45 min or possibly till squash is easily pierced. Turn right side up and scoop out seeds. Scoop out squash into a bow. Reserve shells. Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar. Spoon mix into squash shells. Bake in moderate oven for another 20 min or possibly till lightly brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 110 | 34% |
| Total Fat 12.48g | 16% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 397mg | 17% |
| Potassium 243mg | 7% |
| Total Carbs 49.1g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 18.0g | 12% |
| Protein 6.22g | 10% |
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