Pineapple Squash

Ingredients

 * 2 med acorn squash, (2 lbs)
 * -4 ½ diameter
 * 8 oz (1 can) pinapple, unsweetened
 * -crushed with juice
 * 2 tsp margarine
 * 1/2 tsp ground cinnamon
 * hot water

Directions
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 ¼ c pineapple ¼ 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 ½ 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;