2 acorn squash, halved and seeded
4 tbsp diced dried apricots or peaches
2 tbsp chopped nuts (pecans or walnuts work well)
1 15 oz can unsweetened crushed pineapple, juice reserved
2 tbsp raisins or dried cranberries
Place squash cut side down in 9”X13” pan with 1/2 inch of water. Bake for 30 minutes at 350°. Meanwhile place apricots in a bowl & cover with some of the juice from the pineapple. On top add pineapple, raisins, and cashews and let soak while squash cooks. Remove squash from the oven and turn right side up in the pan, draining off the water. Stir together pineapple mixture and scoop into the squash centers. Sprinkle with a little cinnamon. Cover with aluminum foil and bake for another 30 minutes until squash is very soft when poked with a fork. Serves 4.