Acorn Squash With Pineapple

I thought this needed some tweaking, but the end result was a delicious, easy, inexpensive, low-fat veggie dish! I cut the spices in half; they were still more than sufficient and I think the called-for amount would have been overwhelming. I also doubled the amount of pineapple; it would have been somewhat lost otherwise. Since my pineapple was fresh, not canned, I added a teaspoonful of frozen pineapple juice concentrate to moisten it a little. I needed to bake my squash for about an hour and ten minutes before it was cooked. I'll be making this again.

Sorry, I did not care for this recipe. The flavors did not mix well and ended up quite bitter. I think some brown sugar and/ or butter may have made a big difference. After trying several bites, I ended up scraping away the pineapple and just eating plain squash.

This was prepared in the microwave, filled with fresh pineapple mixed with 1 teaspoon of spices and then placed in the oven for a few minutes. It is a nice approach to preparing squash. I do think I would like it better with a touch of brown sugar and maybe some chopped nuts.

Excellent! I followed the other reviewers suggestions and halved the spices and double the pineapple. I had this as a main dish for dinner last night while DH was at a biz meeting. Just right for a light dinner, and I can have the other half for lunch today. I may add some raisins or dried fruit that I have left over from another dish. Very enjoyable and easy to make. Thanks!

WAY too much spice. I should have heeded Jenny's advice and halved it at least. I will probably make it again and reduce the spice to a half or a third. A really great idea for a lowfat healthy treat that just needs some tweaking. Thanks for posting.