MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pinapple Squash
  Categories: Diabetic, Side dishes, Vegetables
       Yield: 4 sweet ones
  
       2 md Acorn squash; (2 lbs)               2 ts Margarine;
            -4 1/2 diameter                   1/2 ts Ground cinnamon;
       8 oz (1 can) pinapple;unsweetened             Hot water
            -crushed with juice            
  
   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 1/4 c
   pineapple 1/4 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 1/2 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;
   
   Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
   R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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