Pineapple and cinnamon-stuffed squash is a wholesome and hearty dish with just enough sweetness and spice to be served either as a side dish or a dessert. Although the squash's baking time is lengthy, putting the dish together requires only minutes. Served piping hot and bubbly, stuffed squash is sure to warm you up when the weather turns chilly in autumn.
Squash
Although pineapple and cinnamon-stuffed squash may be made from nearly any winter squash, acorn, Hubbard and butternut squash have bowl-shaped shells that make them just right for holding a flavorful pineapple and cinnamon stuffing. Even better, winter squashes are chock-full of beta carotene, complex carbohydrates, fiber and a healthy mix of vitamins and minerals.
Pineapple
A can of crushed, drained pineapple adds to the ease and simplicity of making pineapple and cinnamon-stuffed squash. Canned pineapple is rich in potassium, and offers a variety of vitamins, especially vitamin A and C. Use crushed pineapple in heavy syrup for extra sweetness or avoided added calories by using pineapple canned in its own juice.
Spices
Selecting the spices for pineapple and cinnamon-stuffed squash is as simple as preparing the dish itself. While cinnamon is the primary spice, other autumn spices, such as allspice, ginger, nutmeg and cloves, can be used to complement the warm, buttery flavor of winter squash perfectly. To offset the dish's sweetness, add a dash of salt; however, skip the salt if sodium is a concern.
Process
To prepare a pineapple and cinnamon-stuffed squash for your next dinner, first bake the squash cut-side-down until the gourd's rind can be easily pierced with a fork. Remove the squash from the oven and gently scrape out the tender pulp without tearing the shell; you need the rind to remain intact for the squash to be stuffed. Mix the scraped-out pulp with the pineapple and spices, then spoon the filling back into the cavity of the squash. Return the squash to the oven for a few more minutes of baking. If desired, add chopped pecans as an optional topping just prior to serving for a sweet crunch.
References
- Iowa State University Extension; Baked Acorn Squash with Pineapple; 2010
- Saint Louis University: Baked Acorn Squash with Pineapple
- University of Florida IFAS Extension: Baked Acorn or Butternut Squash
- Michigan State University Extension; Winter Squash; Lillian Occeña-Po; October 2006
- University of Illinois Extension: Winter Squash
- University of Illinois Department of Food Science and Human Nutrition: Pineapple
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